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

• Swine, Sausage (semi-dry)
  
  2800 mg
• Swine, Sausage (liver)
  
  2800 mg
• Swine, Bacon
  
  3000 mg
• Swine, Pork, medium type breed (belly, lean and fat, raw)
  
  3100 mg
• Swine, Sausage (vienna)
  
  3200 mg
• Swine, Pork, large type breed (belly, lean and fat, raw)
  
  3600 mg
• Swine, Sausage (dry)
  
  3600 mg
• Swine (liver paste)
  
  3600 mg
• Japanese quail (meat, with skin, raw)
  
  4200 mg
• Aigamo (meat, with skin, raw)
  
  5200 mg
• Duck, domesticated (meat, with skin, raw)
  
  5500 mg
• Chicken, Offal (skin, breast, raw)
  
  5900 mg
• Chicken, Offal (skin, thigh, raw)
  
  6000 mg
• Swine, Pork, medium type breed (outside ham, fat, raw)
  
  6100 mg
• Swine, Pork, medium type breed (picnic shoulder, fat, raw)
  
  6500 mg
• Swine, Pork, medium type breed (inside ham, fat, raw)
  
  6700 mg
• Swine, Pork, medium type breed (boston butt, fat, raw)
  
  6800 mg
• Swine, Pork, medium type breed (loin, fat, raw)
  
  7000 mg
• Swine, Pork, large type breed (picnic shoulder, fat, raw)
  
  7200 mg
• Swine, Pork, large type breed (boston butt, fat, raw)
  
  7500 mg