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

• Horse (meat, lean, raw)
  
  220 mg
• Swine, Pork, large type breed (loin, without subcutaneous fat, raw)
  
  230 mg
• Swine, Pork, large type breed (inside ham, lean and fat, raw)
  
  230 mg
• Swine, Pork, medium type breed (inside ham, without subcutaneous fat,raw)
  
  230 mg
• Cattle, Imported beef (rib loin, lean, raw)
  
  240 mg
• Sheep, Lamb (shoulder, lean and fat, raw)
  
  240 mg
• Swine, Loin
  
  250 mg
• Cattle, Imported beef (inside round, without subcutaneous fat, raw)
  
  260 mg
• Swine, Shoulder
  
  260 mg
• Sheep, Lamb (leg, lean and fat, raw)
  
  260 mg
• Cattle, Offal (sinew, boiled)
  
  270 mg
• Sheep, Lamb (loin, lean and fat, raw)
  
  270 mg
• Cattle, Imported beef (chuck loin, lean, raw)
  
  280 mg
• Cattle, Offal (reticulum, boiled)
  
  280 mg
• Swine, Pork, large type breed (outside ham, without subcutaneous fat, raw)
  
  280 mg
• Swine, Pork, medium type breed (outside ham, without subcutaneous fat,raw)
  
  280 mg
• Swine, Sausage (lyoner)
  
  280 mg
• Swine, Offal (cartilage, boiled)
  
  290 mg
• Cattle, Offal (large intestine, raw)
  
  300 mg
• Cattle, Beef product (corned beef, canned)
  
  300 mg