Foods Low in Palmitoleic acid (1081st - 1100th) (per 100 g edible portion)

• Wild boar (meat, lean and fat, raw)
  
  580 mg
• Cattle, Imported beef (sirloin, lean and fat, raw)
  
  580 mg
• Cattle, Imported beef (rump, lean and fat, raw)
  
  580 mg
• Hen's egg (yolk, raw)
  
  580 mg
• Natural cheese (cheddar)
  
  580 mg
• Japanese pilchard (baked)
  
  590 mg
• Chinook salmon (raw)
  
  590 mg
• Swine, Sausage (frankfurter)
  
  590 mg
• Cream (milk fat)
  
  590 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean, raw)
  
  600 mg
• Japanese pilchard (raw)
  
  610 mg
• Black sea bream (raw)
  
  610 mg
• Japanese pilchard, Canned product (in brine)
  
  620 mg
• Japanese pilchard, Canned product (in oil)
  
  620 mg
• Mackerel (boiled)
  
  620 mg
• Mackerel, Processed product (shiosaba)
  
  620 mg
• Shishamo smelt (semi-dried, raw)
  
  620 mg
• Swine, Sausage (semi-dry)
  
  620 mg
• Horse mackerel (hirakiboshi, baked)
  
  630 mg
• Pacific saury (raw)
  
  630 mg