Meats Low in α-Linolenic acid (121st - 140th) (per 100 g edible portion)

• Swine, Pork, large type breed (inside ham, lean and fat, raw)
  
  45 mg
• Swine, Offal (tongue, raw)
  
  45 mg
• Swine, Pork, large type breed (loin, without subcutaneous fat, raw)
  
  46 mg
• Wild boar (meat, lean and fat, raw)
  
  47 mg
• Cattle, Beef, Japanese beef cattle (sirloin, without subcutaneous fat,raw)
  
  47 mg
• Swine (roast pork)
  
  48 mg
• Cattle, Beef, Japanese beef cattle (rib loin, without subcutaneous fat,raw)
  
  49 mg
• Swine, Ham (pressed)
  
  49 mg
• Cattle, Beef, Japanese beef cattle (rib loin, lean and fat, raw)
  
  51 mg
• Cattle, Beef, Japanese beef cattle (flank or short plate, lean and fat, raw)
  
  52 mg
• Cattle, Imported beef (chuck, without subcutaneous fat, raw)
  
  53 mg
• Cattle, Beef, Japanese beef cattle (sirloin, lean and fat, raw)
  
  54 mg
• Swine, Pork, medium type breed (loin, without subcutaneous fat, raw)
  
  54 mg
• Cattle, Beef, dairy fattened steer (chuck loin, without subcutaneous fat,raw)
  
  57 mg
• Swine, Ham (chopped)
  
  57 mg
• Swine, Pork, medium type breed (inside ham, lean and fat, raw)
  
  58 mg
• Cattle, Beef, dairy fattened steer (chuck loin, lean and fat, raw)
  
  59 mg
• Swine, Shoulder
  
  59 mg
• Cattle, Beef, dairy fattened steer (rib loin, without subcutaneous fat,raw)
  
  60 mg
• Cattle, Imported beef (outside round, without subcutaneous fat, raw)
  
  60 mg