Values are reported as g/100g food for for solids and g/100ml food for liquids. T, temperature.
fish sauce (Vietnam)
-
Creatine content: 0.2
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bovine tongue
-
Creatine content: 0.2
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wieners (hot dogs), cooked
-
Creatine content: 0.2
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chopped, cooked
-
Creatine content: 0.2
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mortadella, cooked
-
Creatine content: 0.2
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beefburger, fried or barbecued
-
Creatine content: 0.2
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sausage
-
Creatine content: 0.2
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fish sauce (Japan)
-
Creatine content: 0.16
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commercial cooked ham, cold-cut sandwich shoulder
-
Creatine content: 0.1
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fish sauce (Thailand)
-
Creatine content: 0.1
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frankfurters, cooked
-
Creatine content: 0.1
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bacon
-
Creatine content: 0.1
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beef steak gravy (juice from cooked meat), cooked at 473°F
-
Creatine content: 0.1
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fish sauce (South Korea)
-
Creatine content: 0.08
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fish sauce (China)
-
Creatine content: 0.07
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ox liver, dipped in boiling water for less than one minute
-
Creatine content: 0.03
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ox liver, boiled for 10 minutes
-
Creatine content: 0.03
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ox liver, boiled for 20, 40, or 60 minutes
-
Creatine content: 0.02
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beef cattle, liver
-
Creatine content: 0.02
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bovine liver
-
Creatine content: 0.02
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