Foods Low in Linoleic acid (181st - 200th) (per 100 g edible portion)

• Short-necked clam (tsukudani)
  
  11 mg
• Freshwater clam (raw)
  
  11 mg
• Sakura shrimp (boiled)
  
  11 mg
• Tsumamina (leaves, raw)
  
  12 mg
• Head lettuce, crisp type (head, raw)
  
  12 mg
• Acerola (raw)
  
  12 mg
• Halfbeak (raw)
  
  12 mg
• Sole (raw)
  
  12 mg
• Black-tipped fusilier (raw)
  
  12 mg
• Hard clam (tsukudani)
  
  12 mg
• Shrimp, Processed product (boiled and dried shrimps)
  
  12 mg
• Yeast (baker's yeast, compressed)
  
  12 mg
• Potatoe (tuber, raw)
  
  13 mg
• Potatoe (tuber, steamed)
  
  13 mg
• Potatoe (tuber, boiled)
  
  13 mg
• Cabbage (head, raw)
  
  13 mg
• Cabbage (head, boiled)
  
  13 mg
• Wakame Blanched and salted (desalted)
  
  13 mg
• Brown sole (boiled)
  
  13 mg
• Pacific herring (ovary, salted, desalted)
  
  13 mg