Foods Low in Oleic acid (161st - 180th) (per 100 g edible portion)

• Kaki, Japanese persimmon (astringency removed, raw)
  
  15 mg
• Anglerfish (raw)
  
  15 mg
• Blue marlin (raw)
  
  15 mg
• Bunashimeji (raw)
  
  16 mg
• Japanese common squid (raw)
  
  16 mg
• Tomato, Canned product (whole)
  
  17 mg
• Lemon (whole, raw)
  
  17 mg
• Japanese abalone (raw)
  
  17 mg
• Hard clam (raw)
  
  17 mg
• Crab, Processed product (ganzuke)
  
  17 mg
• Tomato sauce
  
  17 mg
• Nameko (raw)
  
  18 mg
• Ray (raw)
  
  18 mg
• Japanese whiting (raw)
  
  18 mg
• Abalone (raw)
  
  18 mg
• Surf clam (raw)
  
  18 mg
• Japanese common squid (boiled)
  
  18 mg
• Japanese common squid (baked)
  
  18 mg
• Lactic acid bacteria beverage (pasteurized after fermentation)
  
  18 mg
• Sakura-mochi (kansai style)
  
  18 mg