Examples: pork chops, beef, Or by content: 75-100
| Rank | Pork type | Total lipid (fat) (g/100g) |
|---|---|---|
| 61 | Pork, fresh, variety meats and by-products, tongue, cooked, braised | 18.6 |
| 62 | Pork, cured, ham, whole, separable lean and fat, unheated | 18.5 |
| 63 | Pork, fresh, loin, center rib (chops), boneless, separable lean and fat, cooked, pan-fried | 18.1 |
| 64 | Pork, fresh, shoulder, whole, separable lean and fat, raw | 18.0 |
| 65 | Pork, fresh, loin, country-style ribs, separable lean and fat, cooked, braised | 17.7 |
| 66 | Pork, fresh, shoulder, (Boston butt), blade (steaks), separable lean and fat, cooked, braised | 17.7 |
| 67 | Pork, fresh, leg (ham), whole, separable lean and fat, cooked, roasted | 17.6 |
| 68 | Pork, cured, ham and water product, shank, bone-in, separable lean and fat, heated, roasted | 17.3 |
| 69 | Pork, fresh, variety meats and by-products, tongue, raw | 17.2 |
| 70 | Pork, fresh, enhanced, shoulder, (Boston butt), blade (steaks), separable lean and fat, cooked, braised | 16.9 |
| 71 | Pork, cured, ham, whole, separable lean and fat, roasted | 16.8 |
| 72 | Pork, fresh, loin, blade (roasts), bone-in, separable lean and fat, cooked, roasted | 16.7 |
| 73 | Pork, fresh, shoulder, blade, boston (steaks), separable lean and fat, cooked, broiled | 16.6 |
| 74 | Pork, fresh, variety meats and by-products, chitterlings, raw | 16.6 |
| 75 | Pork, fresh, loin, blade (chops), bone-in, separable lean and fat, cooked, pan-fried | 16.6 |
| 76 | Pork, fresh, backribs, separable lean and fat, raw | 16.3 |
| 77 | Pork, fresh, loin, center rib (chops), bone-in, separable lean and fat, cooked, braised | 16.3 |
| 78 | Pork, fresh, loin, sirloin (chops), bone-in, separable lean and fat, cooked, broiled | 16.1 |
| 79 | Pork, fresh, variety meats and by-products, feet, cooked, simmered | 16.1 |
| 80 | Pork, ground, 84% lean / 16% fat, raw | 16.0 |