Meats Low in Oleic acid (201st - 220th) (per 100 g edible portion)

• Cattle, Offal (abomasum, boiled)
  
  13000 mg
• Swine (liver paste)
  
  13000 mg
• Cattle, Imported beef (flank or short plate, lean and fat, raw)
  
  14000 mg
• Swine, Pork, large type breed (belly, lean and fat, raw)
  
  14000 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean and fat, raw)
  
  15000 mg
• Whale (blubber, raw)
  
  15000 mg
• Swine, Bacon
  
  16000 mg
• Cattle, Beef, Japanese beef cattle (chuck loin, lean and fat, raw)
  
  17000 mg
• Cattle, Beef, Japanese beef cattle (chuck loin, without subcutaneous fat,raw)
  
  17000 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean and fat, boiled)
  
  17000 mg
• Swine, Pork, medium type breed (belly, lean and fat, raw)
  
  17000 mg
• Swine, Sausage (dry)
  
  17000 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean and fat, baked)
  
  18000 mg
• Cattle, Beef, dairy fattened steer (flank or short plate, lean and fat, raw)
  
  18000 mg
• Cattle, Beef, Japanese beef cattle (rib loin, without subcutaneous fat,raw)
  
  19000 mg
• Cattle, Beef, Japanese beef cattle (sirloin, without subcutaneous fat,raw)
  
  19000 mg
• Duck, domesticated (meat, with skin, raw)
  
  19000 mg
• Cattle, Beef, Japanese beef cattle (rib loin, lean and fat, raw)
  
  20000 mg
• Chicken, Offal (skin, breast, raw)
  
  20000 mg
• Cattle, Beef, Japanese beef cattle (sirloin, lean and fat, raw)
  
  21000 mg