Meats Low in Linoleic acid (21st - 40th) (per 100 g edible portion)

• Chicken, Broiler meat (sasami, baked)
  
  99 mg
• Cattle, Imported beef (fillet, lean, raw)
  
  110 mg
• Cattle, Imported beef (chuck, without subcutaneous fat, raw)
  
  120 mg
• Cattle, Imported beef (inside round, lean, raw)
  
  130 mg
• Common pheasant (meat, without skin, raw)
  
  130 mg
• Cattle, Imported beef (chuck, lean and fat, raw)
  
  140 mg
• Cattle, Imported beef (outside round, without subcutaneous fat, raw)
  
  150 mg
• Cattle, Veal (inside round, without subcutaneous fat, raw)
  
  150 mg
• Cattle, Offal (rectum, raw)
  
  150 mg
• Chicken, Broiler meat (breast, without skin, raw)
  
  150 mg
• Cattle, Imported beef (inside round, without subcutaneous fat, raw)
  
  160 mg
• Cattle, Imported beef (rump, without subcutaneous fat, raw)
  
  160 mg
• Chicken, Fowl meat (sasami, raw)
  
  160 mg
• Chicken, Offal (gizzard, raw)
  
  160 mg
• Cattle, Imported beef (sirloin, without subcutaneous fat, raw)
  
  170 mg
• Cattle, Imported beef (outside round, lean and fat, raw)
  
  170 mg
• Swine, Pork, medium type breed (fillet, lean, raw)
  
  170 mg
• Guinea fowl (meat, without skin, raw)
  
  170 mg
• Cattle, Imported beef (inside round, lean and fat, raw)
  
  180 mg
• Horse (meat, lean, raw)
  
  180 mg