Values are reported as g/100g food for for solids and g/100ml food for liquids. T, temperature.
herring fillet, raw, dried for 2 days
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Creatine content: 0.6
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beef steak gravy (juice from cooked meat), cooked at 338°F
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Creatine content: 0.5
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lamb, bottom (outside) round, uncooked
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Creatine content: 0.5
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lamb, tenderloin, uncooked
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Creatine content: 0.5
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lamb, top (inside) round, uncooked
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Creatine content: 0.5
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beef steak, inner part, cooked at 140°F
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Creatine content: 0.5
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beef steak meat crust, cooked at 239°F
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Creatine content: 0.5
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lamb, top sirloin, uncooked
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Creatine content: 0.5
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beef
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Creatine content: 0.5
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pork
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Creatine content: 0.5
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beef steak meat crust, cooked at 284°F
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Creatine content: 0.5
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dry-cured ham, cooked at 68-158 °F for 20-60 minutes
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Creatine content: 0.5
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lamb, loin eye, uncooked
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Creatine content: 0.5
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salmon
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Creatine content: 0.5
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beef patties, crust, mixed with glucose
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Creatine content: 0.5
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lamb, knuckle, sirloin tip, uncooked
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Creatine content: 0.5
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lamb, before cooking
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Creatine content: 0.5
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beef patties, crust, mixed with lactose
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Creatine content: 0.5
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cooked ham, uncooked
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Creatine content: 0.4
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pork, ribeye, uncooked
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Creatine content: 0.4
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