Meats Low in α-Linolenic acid (61st - 80th) (per 100 g edible portion)

• Cattle, Beef, Japanese beef cattle (outside round, without subcutaneous fat,raw)
  
  17 mg
• Swine, Offal (stomach, boiled)
  
  17 mg
• Goat (meat, lean, raw)
  
  17 mg
• Cattle, Beef, Japanese beef cattle (fillet, lean, raw)
  
  18 mg
• Cattle, Beef, dairy fattened steer (outside round, without subcutaneous fat, raw)
  
  18 mg
• Swine, Pork, medium type breed (boston butt, lean, raw)
  
  19 mg
• Cattle, Beef, dairy fattened steer (inside round, without subcutaneous fat,boiled)
  
  20 mg
• Swine, Ham (boneless)
  
  20 mg
• Swine (smoked liver)
  
  20 mg
• Cattle, Beef, Japanese beef cattle (inside round, lean and fat, raw)
  
  21 mg
• Cattle, Beef, Japanese beef cattle (outside round, lean and fat, raw)
  
  21 mg
• Cattle, Beef, dairy fattened steer (inside round, lean and fat, raw)
  
  22 mg
• Swine, Pork, large type breed (boston butt, lean, raw)
  
  22 mg
• Swine, Pork, large type breed (inside ham, without subcutaneous fat, raw)
  
  22 mg
• Cattle, Beef, Japanese beef cattle (chuck, without subcutaneous fat, raw)
  
  23 mg
• Swine, Pork, medium type breed (inside ham, without subcutaneous fat,raw)
  
  23 mg
• Cattle, Beef, dairy fattened steer (chuck, without subcutaneous fat, raw)
  
  24 mg
• Cattle, Beef, dairy fattened steer (rump, without subcutaneous fat, raw)
  
  24 mg
• Cattle, Imported beef (sirloin, lean, raw)
  
  25 mg
• Swine, Pork, large type breed (inside ham, without subcutaneous fat, baked)
  
  25 mg