Foods Low in Oleic acid (981st - 1000th) (per 100 g edible portion)

• Cattle, Beef product (roast beef)
  
  4700 mg
• Swine, Loin
  
  4700 mg
• Chicken, Broiler meat (breast, with skin, raw)
  
  4700 mg
• Cheese spread
  
  4700 mg
• Bavarian cream
  
  4700 mg
• Sablefish (raw)
  
  4800 mg
• Cattle, Beef, dairy fattened steer (outside round, without subcutaneous fat, raw)
  
  4800 mg
• Japanese quail's egg (boiled and canned in brine)
  
  4800 mg
• Soybean, Whole bean (brazil, dried, raw)
  
  4900 mg
• Cattle, Beef product (corned beef, canned)
  
  4900 mg
• Natural cheese (camambert)
  
  4900 mg
• Hairtail (raw)
  
  5000 mg
• Swine, Sausage (lyoner)
  
  5000 mg
• Pea (oil-roasted and salted)
  
  5100 mg
• Sheep, Lamb (loin, lean and fat, raw)
  
  5100 mg
• Japanese pilchard, Canned product (in oil)
  
  5200 mg
• Caviar (salted product)
  
  5200 mg
• Swine, Ham (loin)
  
  5200 mg
• Sheep, Mutton (leg, lean and fat, raw)
  
  5200 mg
• Chicken, Broiler meat (thigh, with skin, baked)
  
  5200 mg