Meats Low in Palmitoleic acid (1st - 20th) (per 100 g edible portion)

• Swine, Offal (uterus, raw)
  
  5 mg
• Rice hopper (tsukudani)
  
  5 mg
• Bullfrog (meat, raw)
  
  6 mg
• Cattle, Veals (rib loin, without subcutaneous fat, raw)
  
  8 mg
• Turkey (meat, without skin, raw)
  
  8 mg
• Chicken, Fowl meat (sasami, raw)
  
  10 mg
• Guinea fowl (meat, without skin, raw)
  
  10 mg
• Chicken, Offal (cartilage bone, raw)
  
  12 mg
• Swine, Offal (liver, raw)
  
  14 mg
• Whale (meat, lean, raw)
  
  15 mg
• Goat (meat, lean, raw)
  
  15 mg
• Cattle, Offal (omasum, raw)
  
  17 mg
• Chicken, Broiler meat (sasami, raw)
  
  18 mg
• Swine, Offal (kidney, raw)
  
  22 mg
• Chicken, Broiler meat (sasami, boiled)
  
  22 mg
• Common pheasant (meat, without skin, raw)
  
  24 mg
• Chicken, Broiler meat (sasami, baked)
  
  29 mg
• Swine (smoked liver)
  
  30 mg
• Chicken, Fowl meat (breast, without skin, raw)
  
  30 mg
• Swine, Pork, large type breed (fillet, lean, raw)
  
  32 mg