Meats High in Palmitic acid (61st - 80th) (per 100 g edible portion)

• Swine, Sausage (frankfurter)
  
  5400 mg
• Swine, Pork, large type breed (loin, lean and fat, baked)
  
  5400 mg
• Cattle, Imported beef (sirloin, lean and fat, raw)
  
  5400 mg
• Cattle, Beef, Japanese beef cattle (chuck loin, lean, raw)
  
  5300 mg
• Cattle, Beef product (smoked tongue)
  
  5000 mg
• Cattle, Beef, dairy fattened steer (sirloin, without subcutaneous fat, raw)
  
  4900 mg
• Cattle, Offal (tongue, raw)
  
  4800 mg
• Swine, Sausage (bologna)
  
  4700 mg
• Swine, Pork, medium type breed (outside ham, lean and fat, raw)
  
  4700 mg
• Cattle, Beef, Japanese beef cattle (chuck, lean and fat, raw)
  
  4700 mg
• Swine, Pork, medium type breed (boston butt, lean and fat, raw)
  
  4600 mg
• Swine, Pork, large type breed (loin, lean and fat, raw)
  
  4500 mg
• Cattle, Imported beef (rib loin, lean and fat, raw)
  
  4500 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean, raw)
  
  4400 mg
• Chicken, Fowl meat (thigh, with skin, raw)
  
  4300 mg
• Swine, Pork, large type breed (boston butt, lean and fat, raw)
  
  4300 mg
• Cattle, Imported beef (rib loin, without subcutaneous fat, raw)
  
  4200 mg
• Cattle, Beef, dairy fattened steer (chuck, lean and fat, raw)
  
  4200 mg
• Cattle, Beef, Japanese beef cattle (outside round, lean and fat, raw)
  
  4200 mg
• Swine, Ham (uncooked ham, ripened)
  
  4100 mg