Foods Low in Oleic acid (321st - 340th) (per 100 g edible portion)

• Skipjack, Processed product (namari)
  
  68 mg
• Karukan
  
  68 mg
• Kibi-dango
  
  68 mg
• Kirizansho
  
  68 mg
• Kushi-dango (adzuki bean paste)
  
  68 mg
• Daifuku-mochi
  
  68 mg
• Okinawa noodles (wet form, boiled)
  
  69 mg
• Fu, Gluten products (steamed type)
  
  69 mg
• Green pea (frozen)
  
  69 mg
• Short-necked clam, Canned product (in brine)
  
  69 mg
• Wheat flour cracker (isobe-senbei)
  
  69 mg
• Matsukaze
  
  69 mg
• Kidney bean (koshi-an)
  
  71 mg
• Albacore (raw)
  
  72 mg
• Snow crab (boiled)
  
  75 mg
• Fish paste product (kanifumi-kamaboko)
  
  75 mg
• Loach (boiled)
  
  76 mg
• Macaroni and Spaghetti (dry form, boiled)
  
  77 mg
• Sekihan
  
  78 mg
• Kidney bean (whole, dried, boiled)
  
  79 mg