Foods High in Oleic acid (361st - 380th) (per 100 g edible portion)

• Atlantic salmon (cultured, baked)
  
  3000 mg
• Chio tzu (frozen)
  
  2900 mg
• Pacific herring (smoked)
  
  2900 mg
• Mackerel, Processed product (shimesaba)
  
  2900 mg
• Mackerel (boiled)
  
  2900 mg
• Swine, Pork, large type breed (inside ham, without subcutaneous fat, baked)
  
  2800 mg
• Cattle, Imported beef (inside round, without subcutaneous fat, raw)
  
  2800 mg
• Fish paste product (datemaki)
  
  2800 mg
• Japanese bluefish (raw)
  
  2800 mg
• Pacific herring (raw)
  
  2800 mg
• Mackerel (canned products, miso-ni)
  
  2800 mg
• Swine, Pork, medium type breed (boston butt, lean, raw)
  
  2700 mg
• Cattle, Offal (sinew, boiled)
  
  2700 mg
• Cattle, Imported beef (chuck, without subcutaneous fat, raw)
  
  2700 mg
• Chinook salmon (raw)
  
  2700 mg
• Chum salmon (sujiko)
  
  2700 mg
• Common Japanese conger (raw)
  
  2700 mg
• Yuba (wet type)
  
  2700 mg
• Yellowtail (young, cultured, raw)
  
  2600 mg
• Yellowtail (mature, baked)
  
  2600 mg