Meats Low in Linoleic acid (101st - 120th) (per 100 g edible portion)

• Cattle, Ground meat (raw)
  
  440 mg
• Chicken, Broiler meat (thigh, without skin, baked)
  
  440 mg
• Cattle, Beef, Japanese beef cattle (inside round, lean and fat, raw)
  
  450 mg
• Cattle, Beef, dairy fattened steer (chuck loin, lean, raw)
  
  460 mg
• Swine, Offal (kidney, raw)
  
  460 mg
• Cattle, Beef, dairy fattened steer (inside round, lean and fat, raw)
  
  480 mg
• Cattle, Beef, dairy fattened steer (inside round, without subcutaneous fat,boiled)
  
  480 mg
• Swine, Pork, medium type breed (boston butt, lean, raw)
  
  480 mg
• Sheep, Lamb (loin, lean and fat, raw)
  
  500 mg
• Cattle, Beef, Japanese beef cattle (chuck, without subcutaneous fat, raw)
  
  510 mg
• Cattle, Beef, dairy fattened steer (rump, without subcutaneous fat, raw)
  
  530 mg
• Cattle, Beef, Japanese beef cattle (sirloin, lean, raw)
  
  540 mg
• Swine, Pork, large type breed (boston butt, lean, raw)
  
  540 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean, raw)
  
  550 mg
• Sheep, Mutton (loin, lean and fat, raw)
  
  550 mg
• Cattle, Beef, Japanese beef cattle (chuck, lean and fat, raw)
  
  560 mg
• Cattle, Beef, dairy fattened steer (chuck, without subcutaneous fat, raw)
  
  560 mg
• Swine, Pork, large type breed (inside ham, without subcutaneous fat, raw)
  
  560 mg
• Cattle, Beef, dairy fattened steer (outside round, lean and fat, raw)
  
  580 mg
• Cattle, Offal (abomasum, boiled)
  
  580 mg