Meats High in Triacylglycerol equivalents (21st - 40th) (per 100 g edible portion)

• Chicken, Offal (skin, thigh, raw)
  
  50.3 g
• Foie gras (boiled)
  
  48.5 g
• Chicken, Offal (skin, breast, raw)
  
  47.3 g
• Cattle, Beef, Japanese beef cattle (flank or short plate, lean and fat, raw)
  
  45.6 g
• Cattle, Beef, Japanese beef cattle (sirloin, lean and fat, raw)
  
  44.4 g
• Cattle, Offal (tail, raw)
  
  43.7 g
• Cattle, Beef, dairy fattened steer (rib loin, lean and fat, baked)
  
  42.3 g
• Cattle, Beef, Japanese beef cattle (rib loin, lean and fat, raw)
  
  41.3 g
• Swine, Sausage (dry)
  
  40.8 g
• Duck, domesticated (meat, with skin, raw)
  
  40 g
• Cattle, Beef, dairy fattened steer (rib loin, lean and fat, boiled)
  
  40 g
• Cattle, Beef, Japanese beef cattle (sirloin, without subcutaneous fat,raw)
  
  39.8 g
• Cattle, Beef, dairy fattened steer (flank or short plate, lean and fat, raw)
  
  39.5 g
• Cattle, Beef, Japanese beef cattle (rib loin, without subcutaneous fat,raw)
  
  39.4 g
• Swine, Pork, medium type breed (belly, lean and fat, raw)
  
  39 g
• Swine, Bacon
  
  38.1 g
• Cattle, Beef, dairy fattened steer (rib loin, lean and fat, raw)
  
  35 g
• Cattle, Beef, Japanese beef cattle (chuck loin, lean and fat, raw)
  
  35 g
• Cattle, Beef, Japanese beef cattle (chuck loin, without subcutaneous fat,raw)
  
  34.1 g
• Swine, Pork, large type breed (belly, lean and fat, raw)
  
  33.3 g