Meats Low in Palmitoleic acid (21st - 40th) (per 100 g edible portion)

• Chicken, Offal (liver, raw)
  
  33 mg
• Cattle, Veal (inside round, without subcutaneous fat, raw)
  
  36 mg
• Deer (meat, lean, raw)
  
  41 mg
• Swine, Pork, medium type breed (fillet, lean, raw)
  
  41 mg
• Duck, wild (meat, without skin, raw)
  
  44 mg
• Cattle, Offal (liver, raw)
  
  48 mg
• Cattle, Veal (flank or short plate, without subcutaneous fat, raw)
  
  49 mg
• Swine, Ham (mixed pressed)
  
  52 mg
• Chicken, Offal (gizzard, raw)
  
  56 mg
• Cattle, Imported beef (rump, lean, raw)
  
  60 mg
• Swine, Offal (stomach, boiled)
  
  60 mg
• Chicken, Broiler meat (breast, without skin, raw)
  
  68 mg
• Cattle, Offal (uterus, boiled)
  
  70 mg
• Swine, Ham (pressed)
  
  70 mg
• Swine, Ham (chopped)
  
  81 mg
• Swine, Pork, large type breed (picnic shoulder, lean, raw)
  
  94 mg
• Cattle, Imported beef (fillet, lean, raw)
  
  96 mg
• Swine, Pork, large type breed (inside ham, lean, raw)
  
  97 mg
• Swine, Ham (boneless)
  
  99 mg
• Cattle, Imported beef (chuck, lean, raw)
  
  110 mg