Meats High in Palmitic acid (21st - 40th) (per 100 g edible portion)

• Chicken, Offal (skin, breast, raw)
  
  12000 mg
• Foie gras (boiled)
  
  11000 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean and fat, baked)
  
  11000 mg
• Cattle, Beef, Japanese beef cattle (sirloin, lean and fat, raw)
  
  11000 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean and fat, boiled)
  
  10000 mg
• Cattle, Beef, Japanese beef cattle (flank or short plate, lean and fat, raw)
  
  10000 mg
• Swine, Pork, medium type breed (belly, lean and fat, raw)
  
  9900 mg
• Cattle, Beef, Japanese beef cattle (rib loin, lean and fat, raw)
  
  9600 mg
• Swine, Sausage (dry)
  
  9400 mg
• Cattle, Beef, Japanese beef cattle (sirloin, without subcutaneous fat,raw)
  
  9400 mg
• Cattle, Beef, dairy fattened steer (flank or short plate, lean and fat, raw)
  
  9300 mg
• Cattle, Offal (tail, raw)
  
  9200 mg
• Cattle, Beef, Japanese beef cattle (rib loin, without subcutaneous fat,raw)
  
  9200 mg
• Swine, Bacon
  
  9000 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean and fat, raw)
  
  8900 mg
• Duck, domesticated (meat, with skin, raw)
  
  8500 mg
• Swine, Pork, large type breed (belly, lean and fat, raw)
  
  8000 mg
• Cattle, Beef, dairy fattened steer (rib loin, without subcutaneous fat,raw)
  
  8000 mg
• Cattle, Beef, Japanese beef cattle (chuck loin, lean and fat, raw)
  
  7800 mg
• Swine (liver paste)
  
  7600 mg