Meats Low in Stearic acid (181st - 200th) (per 100 g edible portion)

• Swine, Sausage (frankfurter)
  
  2800 mg
• Chicken, Offal (skin, breast, raw)
  
  2800 mg
• Cattle, Imported beef (sirloin, without subcutaneous fat, raw)
  
  2900 mg
• Swine, Pork, large type breed (loin, lean and fat, raw)
  
  2900 mg
• Swine, Pork, medium type breed (loin, lean and fat, raw)
  
  2900 mg
• Swine, Offal (large intestine, boiled)
  
  2900 mg
• Swine, Sausage (fresh sausage)
  
  2900 mg
• Cattle, Beef, Japanese beef cattle (chuck loin, lean and fat, raw)
  
  3000 mg
• Cattle, Beef, Japanese beef cattle (chuck loin, without subcutaneous fat,raw)
  
  3000 mg
• Cattle, Beef, dairy fattened steer (chuck loin, without subcutaneous fat,raw)
  
  3000 mg
• Sheep, Mutton (leg, lean and fat, raw)
  
  3000 mg
• Duck, domesticated (meat, with skin, raw)
  
  3000 mg
• Inobuta (meat, lean and fat, raw)
  
  3100 mg
• Cattle, Beef, dairy fattened steer (chuck loin, lean and fat, raw)
  
  3100 mg
• Cattle, Imported beef (rib loin, without subcutaneous fat, raw)
  
  3100 mg
• Sheep, Lamb (shoulder, lean and fat, raw)
  
  3100 mg
• Chicken, Offal (skin, thigh, raw)
  
  3100 mg
• Cattle, Beef, dairy fattened steer (sirloin, lean and fat, raw)
  
  3300 mg
• Cattle, Imported beef (rib loin, lean and fat, raw)
  
  3300 mg
• Swine, Sausage (vienna)
  
  3300 mg