Palmitoleic acid Content of Foods (41 - 50)

110 mg

(per 10 g edible portion)
Fermented butter
88 mg

(per 8 g edible portion)
Salted butter
220 mg

(per 20 g edible portion)
Swine, Bacon
2035 mg

(per 185 g edible portion)
Cattle, Beef, Japanese beef cattle (sirloin, lean, raw)
1210 mg

(per 110 g edible portion)
Cattle, Beef, Japanese beef cattle (chuck loin, lean, raw)
1210 mg

(per 110 g edible portion)
Cattle, Beef, Japanese beef cattle (chuck, without subcutaneous fat, raw)
385 mg

(per 35 g edible portion)
Pacific herring (migaki-nishin)
330 mg

(per 30 g edible portion)
Mackerel, Processed product (shimesaba)
1100 mg

(per 100 g edible portion)
Japanese pilchard, Canned product (kabayaki)
396 mg

(per 80 g edible portion)
Ayu sweetfish (cultured, baked)

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