Oleic acid Content of Foods
(191 - 200)
936 mg
(per 18 g edible portion)
Swine, Ham (loin)
3640 mg
(per 70 g edible portion)
Japanese pilchard, Canned product (in oil)
357 mg
(per 7 g edible portion)
Pea (oil-roasted and salted)
4000 mg
(per 80 g edible portion)
Hairtail (raw)
4900 mg
(per 100 g edible portion)
Natural cheese (camambert)
4900 mg
(per 100 g edible portion)
Cattle, Beef product (corned beef, canned)
384 mg
(per 8 g edible portion)
Japanese quail's egg (boiled and canned in brine)
7056 mg
(per 147 g edible portion)
Cattle, Beef, dairy fattened steer (outside round, without subcutaneous fat, raw)
1175 mg
(per 25 g edible portion)
Cheese spread
7285 mg
(per 155 g edible portion)
Chicken, Broiler meat (breast, with skin, raw)
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7056 mg(per 147 g edible portion)Cattle, Beef, dairy fattened steer (outside round, without subcutaneous fat, raw)
