Meats High in Oleic acid (41st - 60th) (per 100 g edible portion)

• Cattle, Imported beef (flank or short plate, lean and fat, raw)
  
  14000 mg
• Swine (liver paste)
  
  13000 mg
• Cattle, Offal (abomasum, boiled)
  
  13000 mg
• Cattle, Beef, dairy fattened steer (rib loin, without subcutaneous fat,raw)
  
  13000 mg
• Cattle, Beef, Japanese beef cattle (rump, lean and fat, raw)
  
  13000 mg
• Cattle, Beef, Japanese beef cattle (rib loin, lean, raw)
  
  13000 mg
• Aigamo (meat, with skin, raw)
  
  12000 mg
• Swine, Sausage (semi-dry)
  
  12000 mg
• Swine, Sausage (vienna)
  
  12000 mg
• Cattle, Beef, Japanese beef cattle (rump, without subcutaneous fat,raw)
  
  12000 mg
• Cattle, Beef, Japanese beef cattle (sirloin, lean, raw)
  
  12000 mg
• Cattle, Beef, Japanese beef cattle (chuck loin, lean, raw)
  
  12000 mg
• Cattle, Beef, dairy fattened steer (sirloin, lean and fat, raw)
  
  11000 mg
• Cattle, Beef, dairy fattened steer (chuck loin, lean and fat, raw)
  
  11000 mg
• Swine, Sausage (fresh sausage)
  
  10000 mg
• Swine, Sausage (liver)
  
  10000 mg
• Swine, Sausage (frankfurter)
  
  10000 mg
• Cattle, Offal (small intestine, raw)
  
  10000 mg
• Cattle, Beef, dairy fattened steer (chuck loin, without subcutaneous fat,raw)
  
  10000 mg
• Cattle, Beef, Japanese beef cattle (chuck, lean and fat, raw)
  
  10000 mg