Meats Low in Palmitoleic acid (181st - 200th) (per 100 g edible portion)

• Cattle, Beef, Japanese beef cattle (inside round, lean and fat, raw)
  
  850 mg
• Swine, Pork, large type breed (belly, lean and fat, raw)
  
  850 mg
• Chicken, Broiler meat (wing , with skin, raw)
  
  850 mg
• Chicken, Offal (heart, raw)
  
  860 mg
• Aigamo (meat, with skin, raw)
  
  870 mg
• Cattle, Beef, dairy fattened steer (chuck loin, without subcutaneous fat,raw)
  
  900 mg
• Chicken, Broiler meat (thigh, with skin, boiled)
  
  940 mg
• Cattle, Beef, dairy fattened steer (chuck loin, lean and fat, raw)
  
  950 mg
• Swine, Sausage (dry)
  
  950 mg
• Cattle, Offal (tongue, raw)
  
  990 mg
• Chicken, Fowl meat (breast, with skin, raw)
  
  990 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
• Cattle, Beef, Japanese beef cattle (chuck, without subcutaneous fat, raw)
  
  1100 mg
• Cattle, Beef, Japanese beef cattle (chuck loin, lean, raw)
  
  1100 mg
• Cattle, Beef, Japanese beef cattle (sirloin, lean, raw)
  
  1100 mg
• Swine, Bacon
  
  1100 mg