Meats Low in Palmitoleic acid (161st - 180th) (per 100 g edible portion)

• Cattle, Offal (small intestine, raw)
  
  570 mg
• Wild boar (meat, lean and fat, raw)
  
  580 mg
• Cattle, Imported beef (sirloin, lean and fat, raw)
  
  580 mg
• Cattle, Imported beef (rump, lean and fat, raw)
  
  580 mg
• Swine, Sausage (frankfurter)
  
  590 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean, raw)
  
  600 mg
• Swine, Sausage (semi-dry)
  
  620 mg
• Cattle, Beef, dairy fattened steer (rump, lean and fat, raw)
  
  640 mg
• Swine, Pork, medium type breed (outside ham, lean and fat, raw)
  
  640 mg
• Cattle, Beef, Japanese beef cattle (inside round, without subcutaneous fat,raw)
  
  650 mg
• Cattle, Beef, dairy fattened steer (outside round, lean and fat, raw)
  
  650 mg
• Swine (liver paste)
  
  670 mg
• Chicken, Broiler meat (breast, with skin, raw)
  
  690 mg
• Snapping turtle (meat, raw)
  
  720 mg
• Cattle, Beef product (smoked tongue)
  
  730 mg
• Cattle, Beef, dairy fattened steer (chuck, lean and fat, raw)
  
  740 mg
• Cattle, Beef, dairy fattened steer (sirloin, without subcutaneous fat, raw)
  
  750 mg
• Swine, Sausage (vienna)
  
  750 mg
• Chicken, Broiler meat (thigh, with skin, raw)
  
  820 mg
• Chicken, Broiler meat (thigh, with skin, baked)
  
  840 mg