Meats Low in α-Linolenic acid (201st - 220th) (per 100 g edible portion)

• Cattle, Beef, dairy fattened steer (rib loin, fat, raw)
  
  130 mg
• Swine, Ham (loin)
  
  130 mg
• Sheep, Lamb (shoulder, lean and fat, raw)
  
  130 mg
• Inobuta (meat, lean and fat, raw)
  
  140 mg
• Swine, Sausage (liver)
  
  140 mg
• Cattle, Imported beef (flank or short plate, lean and fat, raw)
  
  150 mg
• Swine, Sausage (bologna)
  
  150 mg
• Sheep, Mutton (leg, lean and fat, raw)
  
  150 mg
• Swine, Pork, medium type breed (belly, lean and fat, raw)
  
  160 mg
• Swine, Sausage (fresh sausage)
  
  160 mg
• Whale (ventral groove meat, raw)
  
  170 mg
• Swine, Pork, large type breed (belly, lean and fat, raw)
  
  170 mg
• Sheep, Mutton (loin, lean and fat, raw)
  
  170 mg
• Swine, Sausage (frankfurter)
  
  180 mg
• Duck, domesticated (meat, with skin, raw)
  
  180 mg
• Swine, Sausage (vienna)
  
  190 mg
• Japanese quail (meat, with skin, raw)
  
  190 mg
• Swine, Sausage (mixed)
  
  200 mg
• Sheep, Lamb (loin, lean and fat, raw)
  
  200 mg
• Rice hopper (tsukudani)
  
  240 mg