Meats Low in Stearic acid (21st - 40th) (per 100 g edible portion)

• Cattle, Offal (sinew, boiled)
  
  160 mg
• Goat (meat, lean, raw)
  
  160 mg
• Deer (meat, lean, raw)
  
  180 mg
• Swine, Pork, large type breed (fillet, lean, raw)
  
  200 mg
• Duck, wild (meat, without skin, raw)
  
  220 mg
• Chicken, Broiler meat (thigh, without skin, raw)
  
  250 mg
• Chicken, Broiler meat (thigh, without skin, boiled)
  
  260 mg
• Chicken, Fowl meat (thigh, without skin, raw)
  
  270 mg
• Chicken, Broiler meat (thigh, without skin, baked)
  
  270 mg
• Swine, Pork, medium type breed (picnic shoulder, lean, raw)
  
  320 mg
• Chicken, Offal (liver, raw)
  
  320 mg
• Cattle, Offal (uterus, boiled)
  
  350 mg
• Swine, Pork, large type breed (inside ham, lean, raw)
  
  350 mg
• Swine, Ham (boneless)
  
  360 mg
• Swine, Ham (chopped)
  
  360 mg
• Swine, Pork, large type breed (picnic shoulder, lean, raw)
  
  390 mg
• Rabbit (meat, lean, raw)
  
  400 mg
• Chicken, Fowl meat (wing, with skin, raw)
  
  400 mg
• Wasp (maggot, canned with seasoning)
  
  400 mg
• Chicken (roast meat, canned with seasonings,)
  
  410 mg