Meats Low in Tetracosenoic acid (221st - 240th) (per 100 g edible portion)

• Swine, Ham (chopped)
  
  1 mg
• Swine, Shoulder
  
  1 mg
• Swine (roast pork)
  
  1 mg
• Cattle, Beef, dairy fattened steer (chuck, lean, raw)
  
  2 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean and fat, raw)
  
  2 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean and fat, baked)
  
  2 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean and fat, boiled)
  
  2 mg
• Cattle, Beef, dairy fattened steer (rib loin, without subcutaneous fat,raw)
  
  2 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean, raw)
  
  2 mg
• Swine, Ham (mixed pressed)
  
  2 mg
• Swine, Ham (bone-in)
  
  3 mg
• Swine, Ham (shoulder)
  
  3 mg
• Swine, Loin
  
  3 mg
• Swine, Offal (kidney, raw)
  
  4 mg
• Cattle, Beef, dairy fattened steer (chuck, without subcutaneous fat, raw)
  
  5 mg
• Cattle, Beef, dairy fattened steer (chuck, lean and fat, raw)
  
  7 mg
• Chicken, Offal (liver, raw)
  
  8 mg
• Chicken, Offal (gizzard, raw)
  
  8 mg
• Cattle, Beef, dairy fattened steer (flank or short plate, lean and fat, raw)
  
  13 mg
• Cattle, Beef, dairy fattened steer (chuck, fat, raw)
  
  26 mg