Foods Low in Palmitoleic acid (1021st - 1040th) (per 100 g edible portion)

• Cattle, Beef, Japanese beef cattle (fillet, lean, raw)
  
  450 mg
• Cattle, Beef, dairy fattened steer (outside round, without subcutaneous fat, raw)
  
  450 mg
• Cattle, Imported beef (chuck loin, without subcutaneous fat, raw)
  
  450 mg
• Cattle, Imported beef (rib loin, without subcutaneous fat, raw)
  
  450 mg
• Hen's egg (yolk, sugared)
  
  450 mg
• Cattle, Beef, dairy fattened steer (inside round, without subcutaneous fat, baked)
  
  460 mg
• Cattle, Imported beef (chuck loin, lean and fat, raw)
  
  460 mg
• Natural cheese (cream)
  
  460 mg
• Mackerel (raw)
  
  470 mg
• Pacific saury (baked)
  
  470 mg
• Japanese bluefish (raw)
  
  470 mg
• Cattle, Beef, dairy fattened steer (chuck loin, lean, raw)
  
  470 mg
• Swine, Sausage (liver)
  
  470 mg
• Mackerel (canned products, in brine)
  
  480 mg
• Cattle, Beef, dairy fattened steer (inside round, lean and fat, raw)
  
  480 mg
• Cattle, Imported beef (rib loin, lean and fat, raw)
  
  480 mg
• Swine, Sausage (bologna)
  
  480 mg
• Natural cheese (emmental)
  
  480 mg
• Cottonseed oil
  
  480 mg
• Spanish mackerel (baked)
  
  490 mg