Foods Low in Oleic acid (341st - 360th) (per 100 g edible portion)

• Opossum shrimp (shiokara)
  
  79 mg
• Wakame (cut and dried)
  
  80 mg
• Short-necked clam, Canned product (with seasoning)
  
  80 mg
• Oyster (cultured, raw)
  
  83 mg
• Ark shell (canned with seasoning)
  
  83 mg
• Squid, Processed product (ika-arare)
  
  83 mg
• Chicken bone stock
  
  84 mg
• Chum salmon (mefun)
  
  85 mg
• Pacific cod (milt)
  
  85 mg
• Tuna, Canned product (flaked light meat in brine)
  
  85 mg
• Croaker (raw)
  
  86 mg
• Short-necked clam (tsukudani)
  
  86 mg
• Croaker (baked)
  
  87 mg
• Hake (raw)
  
  87 mg
• Soy protein (concentrated type)
  
  88 mg
• Loach (raw)
  
  88 mg
• Hard clam (tsukudani)
  
  88 mg
• Whale (meat, lean, raw)
  
  88 mg
• Kiritanpo
  
  90 mg
• Kushi-dango (soy sauce)
  
  90 mg