Meats High in Linoleic acid (221st - 240th) (per 100 g edible portion)

• Cattle, Imported beef (chuck, without subcutaneous fat, raw)
  
  120 mg
• Cattle, Imported beef (fillet, lean, raw)
  
  110 mg
• Chicken, Broiler meat (sasami, baked)
  
  99 mg
• Goat (meat, lean, raw)
  
  94 mg
• Cattle, Imported beef (chuck, lean, raw)
  
  87 mg
• Turkey (meat, without skin, raw)
  
  85 mg
• Cattle, Beef product (canned with seasoning)
  
  84 mg
• Cattle, Veals (rib loin, without subcutaneous fat, raw)
  
  84 mg
• Deer (meat, lean, raw)
  
  80 mg
• Rice hopper (tsukudani)
  
  77 mg
• Cattle, Offal (uterus, boiled)
  
  77 mg
• Cattle, Imported beef (rump, lean, raw)
  
  74 mg
• Chicken, Broiler meat (sasami, raw)
  
  73 mg
• Chicken, Broiler meat (sasami, boiled)
  
  70 mg
• Cattle, Imported beef (sirloin, lean, raw)
  
  62 mg
• Cattle, Offal (sinew, boiled)
  
  59 mg
• Cattle, Imported beef (outside round, lean, raw)
  
  57 mg
• Cattle, Offal (omasum, raw)
  
  55 mg
• Swine, Offal (uterus, raw)
  
  38 mg
• Bullfrog (meat, raw)
  
  21 mg