Meats Low in Oleic acid (1st - 20th) (per 100 g edible portion)

• Bullfrog (meat, raw)
  
  47 mg
• Whale (meat, lean, raw)
  
  88 mg
• Chicken, Offal (cartilage bone, raw)
  
  100 mg
• Turkey (meat, without skin, raw)
  
  110 mg
• Rice hopper (tsukudani)
  
  110 mg
• Swine, Offal (uterus, raw)
  
  140 mg
• Cattle, Veals (rib loin, without subcutaneous fat, raw)
  
  150 mg
• Guinea fowl (meat, without skin, raw)
  
  170 mg
• Chicken, Broiler meat (sasami, raw)
  
  180 mg
• Deer (meat, lean, raw)
  
  200 mg
• Chicken, Broiler meat (sasami, boiled)
  
  200 mg
• Swine, Offal (liver, raw)
  
  210 mg
• Common pheasant (meat, without skin, raw)
  
  230 mg
• Chicken, Fowl meat (sasami, raw)
  
  250 mg
• Chicken, Broiler meat (sasami, baked)
  
  270 mg
• Whale (sarashi-kujira)
  
  290 mg
• Goat (meat, lean, raw)
  
  320 mg
• Cattle, Offal (omasum, raw)
  
  380 mg
• Chicken, Offal (liver, raw)
  
  390 mg
• Cattle, Offal (liver, raw)
  
  410 mg