Foods Low in Fatty acids (Total) (961st - 980th) (per 100 g edible portion)

• Atlantic salmon (cultured, raw)
  
  12.31 g
• Swine, Offal (large intestine, boiled)
  
  12.32 g
• Caviar (salted product)
  
  12.41 g
• Sheep, Lamb (loin, lean and fat, raw)
  
  12.46 g
• Swine, Pork, medium type breed (loin, without subcutaneous fat, raw)
  
  12.5 g
• Chinook salmon (baked)
  
  12.57 g
• Japanese pilchard (namaboshi)
  
  12.59 g
• Cattle, Beef, dairy fattened steer (rump, without subcutaneous fat, raw)
  
  12.59 g
• Chicken, Offal (heart, raw)
  
  12.64 g
• Pacific herring (raw)
  
  12.66 g
• Yellowtail (mature, raw)
  
  12.71 g
• Chicken, Broiler meat (thigh, with skin, raw)
  
  12.72 g
• Chicken, Broiler meat (thigh, with skin, boiled)
  
  12.75 g
• Cattle, Beef, dairy fattened steer (chuck, without subcutaneous fat, raw)
  
  12.84 g
• Cattle, Ground meat (raw)
  
  12.87 g
• Pidan
  
  12.89 g
• Chum salmon (sujiko)
  
  12.97 g
• Sheep, Mutton (leg, lean and fat, raw)
  
  12.98 g
• Rainbow trout (cultured in sea, baked)
  
  13.07 g
• Onoroke-mame
  
  13.15 g