Foods Low in Linoleic acid (541st - 560th) (per 100 g edible portion)

• Japanese pilchard (boiled)
  
  130 mg
• Mackerel (boiled)
  
  130 mg
• Striped mullet (raw)
  
  130 mg
• Fish paste product (sumaki-kamaboko)
  
  130 mg
• Cattle, Imported beef (inside round, lean, raw)
  
  130 mg
• Common pheasant (meat, without skin, raw)
  
  130 mg
• Kushi-dango (soy sauce)
  
  130 mg
• Sakura-mochi (kanto style)
  
  130 mg
• Water chestnut (raw)
  
  140 mg
• Shiitake, Nama-shiitake (raw)
  
  140 mg
• Maitake (boiled)
  
  140 mg
• Japanese pilchard (raw)
  
  140 mg
• Japanese pilchard (baked)
  
  140 mg
• Japanese pilchard, Canned product (in tomato sauce)
  
  140 mg
• Japanese sculpin (tsukudani)
  
  140 mg
• Chum salmon (sujiko)
  
  140 mg
• Mackerel (baked)
  
  140 mg
• Mackerel (canned productswith seasoning)
  
  140 mg
• Pacific herring (hirakiboshi)
  
  140 mg
• Willow shiner (raw)
  
  140 mg