Meats Low in α-Linolenic acid (41st - 60th) (per 100 g edible portion)

• Pigeon (meat, without skin, raw)
  
  10 mg
• Cattle, Offal (kidney, raw)
  
  11 mg
• Swine, Pork, medium type breed (inside ham, lean, raw)
  
  11 mg
• Swine, Pork, medium type breed (outside ham, lean, raw)
  
  11 mg
• Swine, Pork, medium type breed (loin, lean, raw)
  
  12 mg
• Cattle, Beef, Japanese beef cattle (chuck, lean, raw)
  
  13 mg
• Cattle, Beef, Japanese beef cattle (inside round, lean, raw)
  
  13 mg
• Cattle, Beef, Japanese beef cattle (rump, lean, raw)
  
  14 mg
• Cattle, Beef, dairy fattened steer (sirloin, lean, raw)
  
  14 mg
• Swine, Pork, large type breed (loin, lean, raw)
  
  14 mg
• Swine, Pork, large type breed (outside ham, lean, raw)
  
  14 mg
• Swine, Offal (kidney, raw)
  
  14 mg
• Chicken, Broiler meat (thigh, without skin, raw)
  
  14 mg
• Chicken, Broiler meat (thigh, without skin, baked)
  
  14 mg
• Chicken, Broiler meat (thigh, without skin, boiled)
  
  14 mg
• Cattle, Beef, dairy fattened steer (inside round, without subcutaneous fat, raw)
  
  16 mg
• Cattle, Beef, dairy fattened steer (inside round, without subcutaneous fat, baked)
  
  16 mg
• Cattle, Beef, dairy fattened steer (fillet, lean, raw)
  
  16 mg
• Cattle, Imported beef (inside round, lean, raw)
  
  16 mg
• Cattle, Beef, Japanese beef cattle (inside round, without subcutaneous fat,raw)
  
  17 mg