Foods Low in Oleic acid (661st - 680th) (per 100 g edible portion)

• Skipjack (caught in autumn, raw)
  
  770 mg
• Sockeye salmon (baked)
  
  770 mg
• Rainbow trout (cultured in freshwater, raw)
  
  790 mg
• Duck, wild (meat, without skin, raw)
  
  790 mg
• Rice, Paddy rice grain (brown rice, raw)
  
  800 mg
• Rice, Upland rice grain (brown rice, raw)
  
  800 mg
• Soybean, Tofu-chikuwa (baked type)
  
  800 mg
• Swine, Offal (kidney, raw)
  
  800 mg
• Fish paste product (satsuma-age)
  
  810 mg
• Soybean, Tofu (momen-tofu)
  
  830 mg
• Cattle, Veal (inside round, without subcutaneous fat, raw)
  
  830 mg
• Corn (corn meal)
  
  840 mg
• Tatamiiwashi
  
  850 mg
• Taruto
  
  850 mg
• Atka mackerel (salted)
  
  860 mg
• Natural cheese (cottage)
  
  870 mg
• Buckwheat flour (middle layer)
  
  880 mg
• Pale chub (raw)
  
  880 mg
• Pink salmon (canned in brine)
  
  880 mg
• Hina-arare (kanto style)
  
  880 mg