Meats High in Stearic acid (221st - 240th) (per 100 g edible portion)

• Deer (meat, lean, raw)
  
  180 mg
• Goat (meat, lean, raw)
  
  160 mg
• Cattle, Offal (sinew, boiled)
  
  160 mg
• Swine, Pork, medium type breed (fillet, lean, raw)
  
  150 mg
• Cattle, Offal (omasum, raw)
  
  140 mg
• Chicken, Offal (gizzard, raw)
  
  110 mg
• Chicken, Fowl meat (breast, without skin, raw)
  
  110 mg
• Common pheasant (meat, without skin, raw)
  
  110 mg
• Guinea fowl (meat, without skin, raw)
  
  90 mg
• Chicken, Broiler meat (breast, without skin, raw)
  
  89 mg
• Cattle, Veals (rib loin, without subcutaneous fat, raw)
  
  87 mg
• Swine, Offal (uterus, raw)
  
  81 mg
• Horse (meat, lean, raw)
  
  76 mg
• Chicken, Broiler meat (sasami, baked)
  
  75 mg
• Chicken, Fowl meat (sasami, raw)
  
  66 mg
• Chicken, Broiler meat (sasami, boiled)
  
  56 mg
• Rice hopper (tsukudani)
  
  55 mg
• Turkey (meat, without skin, raw)
  
  52 mg
• Chicken, Broiler meat (sasami, raw)
  
  51 mg
• Chicken, Offal (cartilage bone, raw)
  
  25 mg