Meats Low in Stearic acid (141st - 160th) (per 100 g edible portion)

• Aigamo (meat, with skin, raw)
  
  1700 mg
• Cattle, Imported beef (outside round, lean and fat, raw)
  
  1800 mg
• Cattle, Offal (tongue, raw)
  
  1800 mg
• Swine, Pork, large type breed (picnic shoulder, lean and fat, raw)
  
  1800 mg
• Swine, Pork, large type breed (outside ham, lean and fat, raw)
  
  1800 mg
• Swine, Pork, medium type breed (picnic shoulder, lean and fat, raw)
  
  1800 mg
• Cattle, Beef, dairy fattened steer (outside round, lean and fat, raw)
  
  1900 mg
• Swine, Pork, medium type breed (boston butt, without subcutaneous fat, raw)
  
  1900 mg
• Swine, Offal (tongue, raw)
  
  1900 mg
• Swine, Ham (shoulder)
  
  1900 mg
• Sheep, Lamb (leg, lean and fat, raw)
  
  1900 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean, raw)
  
  2000 mg
• Swine, Pork, medium type breed (outside ham, lean and fat, raw)
  
  2000 mg
• Swine, Ground meat (raw)
  
  2000 mg
• Cattle, Beef, Japanese beef cattle (chuck loin, lean, raw)
  
  2100 mg
• Cattle, Beef, Japanese beef cattle (rump, without subcutaneous fat,raw)
  
  2100 mg
• Cattle, Beef, dairy fattened steer (chuck, lean and fat, raw)
  
  2100 mg
• Cattle, Beef, dairy fattened steer (rump, lean and fat, raw)
  
  2100 mg
• Cattle, Imported beef (rump, lean and fat, raw)
  
  2100 mg
• Swine, Pork, large type breed (boston butt, without subcutaneous fat, raw)
  
  2100 mg