Foods Low in Oleic acid (61st - 80th) (per 100 g edible portion)

• Daikon, Japanese radish (root with skin, raw)
  
  3 mg
• Onion (bulb, raw)
  
  3 mg
• Onion (bulb, leached in water)
  
  3 mg
• Onion (bulb, boiled)
  
  3 mg
• Red chicory (leaves, raw)
  
  3 mg
• Kintoki (root without skin, raw)
  
  3 mg
• Kintoki (root without skin, boiled)
  
  3 mg
• Winter mushroom (boiled)
  
  3 mg
• Common mushroom (raw)
  
  3 mg
• Pen shell (adductor muscle, raw)
  
  3 mg
• Jellyfish (salted, desalted)
  
  3 mg
• Hen's egg (white, raw)
  
  3 mg
• Kanoko
  
  3 mg
• Satoimo (corm, raw)
  
  4 mg
• Satoimo (corm, boiled)
  
  4 mg
• Red cabbage (head, raw)
  
  4 mg
• Chinese cabbage (head, raw)
  
  4 mg
• Chinese cabbage (head, boiled)
  
  4 mg
• Chinese cabbage (salted pickles)
  
  4 mg
• Rocket salad (leaves, raw)
  
  4 mg