Examples: pork chops, beef, Or by content: 75-100
| Rank | Pork type | Total lipid (fat) (g/100g) |
|---|---|---|
| 1 | Pork, bacon, rendered fat, cooked | 99.5 |
| 2 | Pork, fresh, variety meats and by-products, leaf fat, raw | 94.2 |
| 3 | Pork, fresh, backfat, raw | 88.7 |
| 4 | Pork, cured, salt pork, raw | 80.5 |
| 5 | Pork, fresh, variety meats and by-products, jowl, raw | 69.6 |
| 6 | Pork, oriental style, dehydrated | 62.4 |
| 7 | Pork, fresh, separable fat, cooked | 62.1 |
| 8 | Pork, cured, separable fat (from ham and arm picnic), roasted | 61.9 |
| 9 | Pork, cured, separable fat (from ham and arm picnic), unheated | 61.4 |
| 10 | Pork, fresh, enhanced, composite of separable fat, cooked | 60.4 |
| 11 | Pork, fresh, separable fat, raw | 53.1 |
| 12 | Pork, fresh, belly, raw | 53.0 |
| 13 | Pork, cured, ham, separable fat, boneless, unheated | 53.0 |
| 14 | Pork, fresh, enhanced, composite of separable fat, raw | 52.3 |
| 15 | Pork, cured, ham, separable fat, boneless, heated | 51.6 |
| 16 | Pork, cured, bacon, raw | 45.0 |
| 17 | Pork, cured, bacon, cooked, baked | 43.3 |
| 18 | Pork, cured, bacon, cooked, broiled, pan-fried or roasted, reduced sodium | 41.8 |
| 19 | Pork, cured, bacon, cooked, broiled, pan-fried or roasted | 41.8 |
| 20 | Pork, cured, bacon, cooked, pan-fried | 40.3 |