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

• Green pea (raw)
  
  29 mg
• Hard clam (baked)
  
  29 mg
• Adductor muscle (niboshi)
  
  29 mg
• Flying squid (raw)
  
  29 mg
• Manju (mushi-manju)
  
  29 mg
• Rice, Paddy rice thin gruels (brown rice)
  
  30 mg
• Kikurage (boiled)
  
  30 mg
• Tiger prawn (cultured, baked)
  
  30 mg
• Kaki, Japanese persimmon (nonastringent, raw)
  
  31 mg
• Abalone (canned in brine)
  
  31 mg
• Japanese scallop (cultured, raw)
  
  31 mg
• Squid, Processed product (canned with seasoning)
  
  31 mg
• Lotus seed (immature, raw)
  
  32 mg
• Garlic (bulb, raw)
  
  32 mg
• Pacific cod (baked)
  
  32 mg
• Purple puffer (raw)
  
  32 mg
• Northern shrimp (raw)
  
  32 mg
• Mung bean (whole, dried, raw)
  
  33 mg
• Japanese chestnut (kanroni)
  
  33 mg
• Water chestnut (raw)
  
  33 mg