Values are reported as g/100g food for for solids and g/100ml food for liquids. T, temperature.
lamb, eye of round
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Creatine content: 0.3
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lamb, clod heart, shoulder center, shoulder top, ranch cut
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Creatine content: 0.3
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lamb, after cooking at 158°F for 90 minutes
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Creatine content: 0.3
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bovine heart
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Creatine content: 0.3
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cooked ham
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Creatine content: 0.3
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falun sausage
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Creatine content: 0.3
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beef steak meat crust, cooked at 473°F
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Creatine content: 0.3
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ox heart, boiled for 40 minutes
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Creatine content: 0.2
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ox heart, boiled for 60 minutes
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Creatine content: 0.2
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cooked ham, cooked at constant temperature
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Creatine content: 0.2
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cooked ham, top (inside) round, cooked at constant temperature
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Creatine content: 0.2
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cooked ham, bottom (outside) round, cooked at constant temperature
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Creatine content: 0.2
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cooked ham, top sirloin, cooked at constant temperature
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Creatine content: 0.2
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cooked ham, top (inside) round, cooked at increasing temperature
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Creatine content: 0.2
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cooked ham, bottom (outside) round, cooked at increasing temperature
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Creatine content: 0.2
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cooked ham, top sirloin, cooked at increasing temperature
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Creatine content: 0.2
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commercial cooked ham, expensive top-quality
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Creatine content: 0.2
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commercial cooked ham, cheapest top-quality
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Creatine content: 0.2
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commercial cooked ham cooked in its juice
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Creatine content: 0.2
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plaice
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Creatine content: 0.2
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