Meats Low in Palmitoleic acid (61st - 80th) (per 100 g edible portion)

• Swine, Pork, medium type breed (inside ham, lean, raw)
  
  170 mg
• Cattle, Beef, dairy fattened steer (rump, lean, raw)
  
  180 mg
• Cattle, Beef product (beefjerky)
  
  180 mg
• Swine, Pork, large type breed (boston butt, lean, raw)
  
  180 mg
• Swine, Pork, large type breed (inside ham, without subcutaneous fat, baked)
  
  180 mg
• Swine (roast pork)
  
  180 mg
• Chicken, Broiler meat (thigh, without skin, boiled)
  
  180 mg
• Rabbit (meat, lean, raw)
  
  190 mg
• Swine, Pork, large type breed (inside ham, without subcutaneous fat, boiled)
  
  190 mg
• Chicken, Broiler meat (thigh, without skin, baked)
  
  190 mg
• Cattle, Beef, dairy fattened steer (chuck, lean, raw)
  
  200 mg
• Swine, Pork, medium type breed (boston butt, lean, raw)
  
  200 mg
• Swine, Offal (small intestine, boiled)
  
  200 mg
• Chicken, Broiler meat (thigh, without skin, raw)
  
  200 mg
• Swine, Pork, large type breed (picnic shoulder, without subcutaneous fat, raw)
  
  210 mg
• Wasp (maggot, canned with seasoning)
  
  210 mg
• Cattle, Beef, dairy fattened steer (outside round, lean, raw)
  
  220 mg
• Cattle, Beef, dairy fattened steer (fillet, lean, raw)
  
  220 mg
• Cattle, Imported beef (chuck, without subcutaneous fat, raw)
  
  220 mg
• Cattle, Offal (rectum, raw)
  
  220 mg