Foods Low in Palmitoleic acid (1121st - 1140th) (per 100 g edible portion)

• Curry roux
  
  720 mg
• Mezashi (baked)
  
  730 mg
• Japanese pilchard, Canned product (in tomato sauce)
  
  730 mg
• Cattle, Beef product (smoked tongue)
  
  730 mg
• Cattle, Beef, dairy fattened steer (chuck, lean and fat, raw)
  
  740 mg
• Gizzard shad (raw)
  
  750 mg
• Cattle, Beef, dairy fattened steer (sirloin, without subcutaneous fat, raw)
  
  750 mg
• Swine, Sausage (vienna)
  
  750 mg
• Japanese pilchard, Canned product (with seasoning)
  
  770 mg
• Ayu sweetfish (uruka)
  
  780 mg
• Sandfish (namaboshi)
  
  800 mg
• Chinook salmon (baked)
  
  810 mg
• Pacific herring (raw)
  
  820 mg
• Yellowtail (young, cultured, raw)
  
  820 mg
• Chicken, Broiler meat (thigh, with skin, raw)
  
  820 mg
• Hash roux
  
  820 mg
• Caviar (salted product)
  
  840 mg
• Atlantic mackerel (raw)
  
  840 mg
• Chicken, Broiler meat (thigh, with skin, baked)
  
  840 mg
• Atlantic salmon (cultured, raw)
  
  850 mg