Foods Low in Palmitoleic acid (1161st - 1180th) (per 100 g edible portion)

• Swine, Sausage (dry)
  
  950 mg
• Pale chub (raw)
  
  960 mg
• Carp (cultured, boiled)
  
  960 mg
• Japanese eel (cultured, raw)
  
  970 mg
• Rainbow trout (cultured in sea, baked)
  
  980 mg
• Bluefin tuna (fatty meat, raw)
  
  990 mg
• Cattle, Offal (tongue, raw)
  
  990 mg
• Chicken, Fowl meat (breast, with skin, raw)
  
  990 mg
• Carp (cultured, raw)
  
  1000 mg
• Yellowtail (mature, baked)
  
  1000 mg
• Cattle, Beef, Japanese beef cattle (rib loin, lean, raw)
  
  1000 mg
• Cattle, Beef, Japanese beef cattle (outside round, without subcutaneous fat,raw)
  
  1000 mg
• Cattle, Beef, dairy fattened steer (sirloin, lean and fat, raw)
  
  1000 mg
• Chicken, Fowl meat (thigh, with skin, raw)
  
  1000 mg
• Foie gras (boiled)
  
  1000 mg
• Ayu sweetfish (cultured, baked)
  
  1100 mg
• Japanese pilchard, Canned product (kabayaki)
  
  1100 mg
• Sablefish (raw)
  
  1100 mg
• Atlantic salmon (cultured, baked)
  
  1100 mg
• Mackerel, Processed product (shimesaba)
  
  1100 mg