Foods Low in Linoleic acid (461st - 480th) (per 100 g edible portion)

• Pink salmon (salted)
  
  78 mg
• Oyster mushroom (raw)
  
  80 mg
• Masu salmon (raw)
  
  80 mg
• Fish paste product (tsumire)
  
  80 mg
• Deer (meat, lean, raw)
  
  80 mg
• Japanese pilchard (maruboshi)
  
  81 mg
• Pink salmon (raw)
  
  81 mg
• Yokan (mushi-yokan)
  
  82 mg
• Pink salmon (canned in brine)
  
  83 mg
• Japanese pilchard (shioiwashi)
  
  84 mg
• Cattle, Veals (rib loin, without subcutaneous fat, raw)
  
  84 mg
• Cattle, Beef product (canned with seasoning)
  
  84 mg
• Skipjack (caught in autumn, raw)
  
  85 mg
• Turkey (meat, without skin, raw)
  
  85 mg
• Spanish mackerel (raw)
  
  86 mg
• Bunashimeji (boiled)
  
  87 mg
• Horse mackerel (hirakiboshi, baked)
  
  87 mg
• Spanish mackerel (baked)
  
  87 mg
• Cattle, Imported beef (chuck, lean, raw)
  
  87 mg
• Ordinary liquid milk
  
  88 mg