Meats High in Palmitoleic acid (81st - 100th) (per 100 g edible portion)

• Cattle, Imported beef (sirloin, lean and fat, raw)
  
  580 mg
• Wild boar (meat, lean and fat, raw)
  
  580 mg
• Cattle, Offal (small intestine, raw)
  
  570 mg
• Swine, Sausage (fresh sausage)
  
  560 mg
• Cattle, Beef, Japanese beef cattle (rump, lean, raw)
  
  560 mg
• Swine, Offal (feet, boiled)
  
  550 mg
• Swine, Pork, medium type breed (loin, lean and fat, raw)
  
  550 mg
• Cattle, Offal (abomasum, boiled)
  
  550 mg
• Cattle, Beef, dairy fattened steer (chuck, without subcutaneous fat, raw)
  
  550 mg
• Cattle, Beef, Japanese beef cattle (chuck, lean, raw)
  
  540 mg
• Cattle, Imported beef (outside round, lean and fat, raw)
  
  530 mg
• Cattle, Beef, Japanese beef cattle (outside round, lean, raw)
  
  530 mg
• Swine, Offal (tongue, raw)
  
  520 mg
• Cattle, Ground meat (raw)
  
  520 mg
• Cattle, Beef product (roast beef)
  
  510 mg
• Inobuta (meat, lean and fat, raw)
  
  510 mg
• Swine, Pork, medium type breed (picnic shoulder, lean and fat, raw)
  
  500 mg
• Cattle, Beef, dairy fattened steer (inside round, without subcutaneous fat,boiled)
  
  500 mg
• Swine, Pork, medium type breed (boston butt, lean and fat, raw)
  
  490 mg
• Cattle, Beef, dairy fattened steer (rump, without subcutaneous fat, raw)
  
  490 mg