Meats Low in Stearic acid (61st - 80th) (per 100 g edible portion)

• Cattle, Imported beef (chuck, lean, raw)
  
  570 mg
• Cattle, Beef product (canned with seasoning)
  
  570 mg
• Swine, Pork, large type breed (outside ham, lean, raw)
  
  570 mg
• Swine, Ham (pressed)
  
  570 mg
• Cattle, Beef, dairy fattened steer (chuck, lean, raw)
  
  590 mg
• Cattle, Beef, dairy fattened steer (rump, lean, raw)
  
  640 mg
• Cattle, Veal (flank or short plate, without subcutaneous fat, raw)
  
  650 mg
• Swine, Pork, large type breed (inside ham, without subcutaneous fat, raw)
  
  650 mg
• Cattle, Offal (rectum, raw)
  
  670 mg
• Chicken, Broiler meat (breast, with skin, raw)
  
  670 mg
• Cattle, Beef product (beefjerky)
  
  710 mg
• Chicken, Broiler meat (thigh, with skin, baked)
  
  710 mg
• Swine, Pork, large type breed (loin, lean, raw)
  
  730 mg
• Swine, Pork, medium type breed (boston butt, lean, raw)
  
  730 mg
• Japanese quail (meat, with skin, raw)
  
  750 mg
• Chicken, Broiler meat (thigh, with skin, boiled)
  
  760 mg
• Cattle, Imported beef (fillet, lean, raw)
  
  770 mg
• Swine (roast pork)
  
  780 mg
• Chicken, Broiler meat (wing , with skin, raw)
  
  800 mg
• Swine, Pork, medium type breed (inside ham, without subcutaneous fat,raw)
  
  810 mg