Meats Low in α-Linolenic acid (101st - 120th) (per 100 g edible portion)

• Cattle, Beef, dairy fattened steer (sirloin, without subcutaneous fat, raw)
  
  33 mg
• Cattle, Offal (reticulum, boiled)
  
  34 mg
• Cattle, Imported beef (chuck, lean, raw)
  
  35 mg
• Cattle, Imported beef (chuck loin, lean, raw)
  
  35 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean, raw)
  
  36 mg
• Cattle, Imported beef (inside round, lean and fat, raw)
  
  38 mg
• Cattle, Beef product (roast beef)
  
  38 mg
• Swine, Pork, large type breed (picnic shoulder, without subcutaneous fat, raw)
  
  38 mg
• Deer (meat, lean, raw)
  
  41 mg
• Cattle, Beef, dairy fattened steer (chuck loin, lean, raw)
  
  42 mg
• Cattle, Imported beef (fillet, lean, raw)
  
  42 mg
• Cattle, Offal (large intestine, raw)
  
  42 mg
• Cattle, Beef product (corned beef, canned)
  
  42 mg
• Swine, Pork, medium type breed (picnic shoulder, without subcutaneous fat, raw)
  
  42 mg
• Swine, Pork, large type breed (outside ham, without subcutaneous fat, raw)
  
  43 mg
• Swine, Offal (small intestine, boiled)
  
  43 mg
• Cattle, Beef, Japanese beef cattle (chuck loin, without subcutaneous fat,raw)
  
  44 mg
• Cattle, Beef, Japanese beef cattle (chuck loin, lean and fat, raw)
  
  45 mg
• Cattle, Beef, dairy fattened steer (sirloin, lean and fat, raw)
  
  45 mg
• Cattle, Ground meat (raw)
  
  45 mg