Meats High in Stearic acid (101st - 120th) (per 100 g edible portion)

• Cattle, Offal (tongue, raw)
  
  1800 mg
• Cattle, Imported beef (outside round, lean and fat, raw)
  
  1800 mg
• Aigamo (meat, with skin, raw)
  
  1700 mg
• Swine, Loin
  
  1700 mg
• Swine, Ham (loin)
  
  1700 mg
• Swine, Ham (bone-in)
  
  1700 mg
• Swine, Pork, medium type breed (inside ham, lean and fat, raw)
  
  1700 mg
• Swine, Pork, medium type breed (loin, without subcutaneous fat, raw)
  
  1700 mg
• Swine, Pork, large type breed (loin, without subcutaneous fat, raw)
  
  1700 mg
• Cattle, Beef, Japanese beef cattle (chuck, lean and fat, raw)
  
  1700 mg
• Cattle, Offal (large intestine, raw)
  
  1600 mg
• Cattle, Ground meat (raw)
  
  1600 mg
• Cattle, Imported beef (chuck, lean and fat, raw)
  
  1600 mg
• Cattle, Beef, dairy fattened steer (rump, without subcutaneous fat, raw)
  
  1600 mg
• Cattle, Beef, dairy fattened steer (chuck loin, lean, raw)
  
  1600 mg
• Cattle, Beef, dairy fattened steer (chuck, without subcutaneous fat, raw)
  
  1600 mg
• Cattle, Beef, Japanese beef cattle (fillet, lean, raw)
  
  1600 mg
• Wild boar (meat, lean and fat, raw)
  
  1600 mg
• Swine, Sausage (lyoner)
  
  1500 mg
• Cattle, Imported beef (rump, without subcutaneous fat, raw)
  
  1500 mg