Meats Low in Palmitoleic acid (101st - 120th) (per 100 g edible portion)

• Sheep, Mutton (loin, lean and fat, raw)
  
  300 mg
• Pigeon (meat, without skin, raw)
  
  300 mg
• Swine, Pork, large type breed (picnic shoulder, lean and fat, raw)
  
  310 mg
• Swine, Ground meat (raw)
  
  310 mg
• Cattle, Imported beef (chuck, lean and fat, raw)
  
  320 mg
• Swine, Pork, medium type breed (picnic shoulder, without subcutaneous fat, raw)
  
  320 mg
• Cattle, Beef, dairy fattened steer (sirloin, lean, raw)
  
  330 mg
• Cattle, Imported beef (inside round, lean and fat, raw)
  
  330 mg
• Swine, Pork, large type breed (boston butt, without subcutaneous fat, raw)
  
  330 mg
• Swine, Sausage (mixed)
  
  330 mg
• Cattle, Beef, dairy fattened steer (inside round, without subcutaneous fat, raw)
  
  340 mg
• Swine, Pork, medium type breed (loin, without subcutaneous fat, raw)
  
  340 mg
• Swine, Ham (uncooked ham, fresh)
  
  340 mg
• Chicken, Fowl meat (wing, with skin, raw)
  
  340 mg
• Swine, Pork, large type breed (loin, lean and fat, raw)
  
  350 mg
• Swine, Ham (loin)
  
  360 mg
• Japanese quail (meat, with skin, raw)
  
  360 mg
• Swine, Ham (bone-in)
  
  370 mg
• Cattle, Imported beef (rump, without subcutaneous fat, raw)
  
  380 mg
• Swine, Pork, large type breed (boston butt, lean and fat, raw)
  
  390 mg