Foods High in Oleic acid (221st - 240th) (per 100 g edible portion)

• Cattle, Beef, Japanese beef cattle (rump, lean, raw)
  
  6200 mg
• Cattle, Beef, Japanese beef cattle (inside round, without subcutaneous fat,raw)
  
  6200 mg
• Sheep, Lamb (shoulder, lean and fat, raw)
  
  6000 mg
• Swine, Ground meat (raw)
  
  6000 mg
• Swine, Pork, large type breed (picnic shoulder, lean and fat, raw)
  
  6000 mg
• Cattle, Ground meat (raw)
  
  6000 mg
• Precooked Chinese noodles (dried by frying, seasoned)
  
  6000 mg
• Natural cheese (blue)
  
  5900 mg
• Chicken, Broiler meat (wing , with skin, raw)
  
  5900 mg
• Cattle, Beef, dairy fattened steer (chuck, without subcutaneous fat, raw)
  
  5900 mg
• Japanese eel (cultured, raw)
  
  5900 mg
• Process cheese
  
  5800 mg
• Chicken, Broiler meat (thigh, with skin, boiled)
  
  5800 mg
• Cattle, Imported beef (sirloin, without subcutaneous fat, raw)
  
  5800 mg
• Cattle, Beef, dairy fattened steer (rump, without subcutaneous fat, raw)
  
  5800 mg
• Cattle, Beef, dairy fattened steer (inside round, without subcutaneous fat,boiled)
  
  5800 mg
• Chicken, Broiler meat (thigh, with skin, raw)
  
  5700 mg
• Cattle, Beef, dairy fattened steer (chuck loin, lean, raw)
  
  5700 mg
• Mackerel, Processed product (hirakiboshi)
  
  5700 mg
• Kichiji rockfish (raw)
  
  5700 mg