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

• Chicken, Broiler meat (breast, without skin, raw)
  
  290 mg
• Swine, Pork, medium type breed (fillet, lean, raw)
  
  300 mg
• Cattle, Offal (liver, raw)
  
  330 mg
• Swine, Pork, large type breed (fillet, lean, raw)
  
  330 mg
• Chicken, Offal (liver, raw)
  
  390 mg
• Cattle, Veal (inside round, without subcutaneous fat, raw)
  
  400 mg
• Duck, wild (meat, without skin, raw)
  
  460 mg
• Cattle, Veal (flank or short plate, without subcutaneous fat, raw)
  
  540 mg
• Cattle, Offal (uterus, boiled)
  
  560 mg
• Cattle, Imported beef (rump, lean, raw)
  
  570 mg
• Horse (meat, lean, raw)
  
  610 mg
• Swine, Ham (mixed pressed)
  
  670 mg
• Swine, Pork, medium type breed (picnic shoulder, lean, raw)
  
  680 mg
• Chicken, Fowl meat (thigh, without skin, raw)
  
  680 mg
• Swine, Pork, large type breed (inside ham, lean, raw)
  
  700 mg
• Cattle, Offal (sinew, boiled)
  
  710 mg
• Swine, Offal (kidney, raw)
  
  710 mg
• Swine, Ham (chopped)
  
  710 mg
• Swine (smoked liver)
  
  710 mg
• Swine, Pork, large type breed (picnic shoulder, lean, raw)
  
  730 mg