all items  in current results   Refine your search within these categories: A. Regulatory Category (group results) Product Type, USA (9) B. Identifying Substance: all > Animal Used As Food Source > Meat Animal (Mammal) (group results) Cattle (6) Swine (5) C. Part of Substance: all > Part Of Animal > Animal Body Or Body Part (group results) Meat Part (9) E. Physical State, Shape or Form: all > Solid (group results) Divided Or Disintegrated (4) Whole (3) F. Extent of Heat Treatment (group results) Extent Of Heat Treatment Not Known (1) Heat-Treated (7) Not Heat-Treated (1) G. Cooking Method (group results) Cooked By Dry Heat (2) Cooked By Moist Heat (1) Cooking Method Not Applicable (2) Cooking Method Not Known (4) H. Treatment Applied (group results) Food Modified (5) Ingredient Added (4) No Treatment Applied (2) Treatment Applied Not Known (1) J. Preservation Method (group results) Preservation Method Not Known (5) Preserved By Chemicals (3) Preserved By Chilling Or Freezing (1) K. Packing Medium (group results) No Packing Medium Used (9) M. Container or Wrapping: all > Container Or Wrapping Not Known N. Contact Surface (group results) Food Contact Surface Not Known (9) P. Consumer Group/Dietary Use/Label Claim (group results) Consumer Group (9) R. Geographic Places and Regions S. Substances Included: all > Nutrients > Lipid components > Fatty acids > Monounsaturated fatty acids Fatty acid 14:1 (2) Fatty acid 16:1 (9) Fatty acid 17:1 (heptadecenoic acid) (1) Fatty acid 18:1 (octadecenoic acid) (9) Fatty acid 20:1 (eicosenoic acid) (4) Fatty acid 22:1 (docosenoic acid) (1) Fatty acids, total monounsaturated (9) Z. Adjunct Characteristics (group results) Adjunct Characteristics Of Meat, Poultry Or Fish (8) Recently Viewed Items Go to Item History   (Click to View)   Cream, fluid, half and half                 (Click to View)   Fish

These terms define your current search. Click the × to remove a term. B. Identifying Substance: Animal Used As Food Source > Meat Animal (Mammal) × C. Part of Substance: Part Of Animal > Animal Body Or Body Part × E. Physical State, Shape or Form: Solid × M. Container or Wrapping: Container Or Wrapping Not Known × S. Substances Included: Nutrients > Lipid components > Fatty acids > Monounsaturated fatty acids × 9 items, grouped by S. Substances Included (view ungrouped items) Fatty acid 14:1 (2)    (Click to View)   Beef, ground, 70% lean meat, 30% fat, patty cooked, pan-broiled               (Click to View)   Frankfurter, cooked               Fatty acid 16:1 (9)    (Click to View)   Beef, round, top round, steak, separable lean and fat, trimmed to 1/8 in. fat, prime, cooked, broiled               (Click to View)   Beef, ground, 70% lean meat, 30% fat, patty cooked, pan-broiled               (Click to View)   Beef, cured, thin-sliced beef               (Click to View)   Pork, cured, salt pork, raw               (Click to View)   Frankfurter, cooked               (Click to View)   Pork sausage, fresh, cooked               (Click to View)   Salami, cooked, beef               (Click to View)   Beef, variety meats and by-products, spleen, cooked, braised               (Click to View)   Pork, bacon, rendered fat, cooked               Fatty acid 17:1 (heptadecenoic acid) (1)    (Click to View)   Beef, ground, 70% lean meat, 30% fat, patty cooked, pan-broiled               Fatty acid 18:1 (octadecenoic acid) (9)    (Click to View)   Beef, round, top round, steak, separable lean and fat, trimmed to 1/8 in. fat, prime, cooked, broiled               (Click to View)   Beef, ground, 70% lean meat, 30% fat, patty cooked, pan-broiled               (Click to View)   Beef, cured, thin-sliced beef               (Click to View)   Pork, cured, salt pork, raw               (Click to View)   Frankfurter, cooked               (Click to View)   Pork sausage, fresh, cooked               (Click to View)   Salami, cooked, beef               (Click to View)   Beef, variety meats and by-products, spleen, cooked, braised               (Click to View)   Pork, bacon, rendered fat, cooked               Fatty acid 20:1 (eicosenoic acid) (4)    (Click to View)   Beef, ground, 70% lean meat, 30% fat, patty cooked, pan-broiled               (Click to View)   Frankfurter, cooked               (Click to View)   Pork sausage, fresh, cooked               (Click to View)   Pork, bacon, rendered fat, cooked               Fatty acid 22:1 (docosenoic acid) (1)    (Click to View)   Frankfurter, cooked               Fatty acids, total monounsaturated (9)    (Click to View)   Beef, round, top round, steak, separable lean and fat, trimmed to 1/8 in. fat, prime, cooked, broiled               (Click to View)   Beef, ground, 70% lean meat, 30% fat, patty cooked, pan-broiled               (Click to View)   Beef, cured, thin-sliced beef               (Click to View)   Pork, cured, salt pork, raw               (Click to View)   Frankfurter, cooked               (Click to View)   Pork sausage, fresh, cooked               (Click to View)   Salami, cooked, beef               (Click to View)   Beef, variety meats and by-products, spleen, cooked, braised               (Click to View)   Pork, bacon, rendered fat, cooked