Meats Low in Oleic acid (21st - 40th) (per 100 g edible portion)

• Chicken, Offal (gizzard, raw)
  
  410 mg
• Chicken, Broiler meat (breast, without skin, raw)
  
  460 mg
• Swine, Pork, medium type breed (fillet, lean, raw)
  
  500 mg
• Swine, Pork, large type breed (fillet, lean, raw)
  
  530 mg
• Chicken, Fowl meat (breast, without skin, raw)
  
  580 mg
• Horse (meat, lean, raw)
  
  740 mg
• Swine (smoked liver)
  
  750 mg
• Duck, wild (meat, without skin, raw)
  
  790 mg
• Swine, Offal (kidney, raw)
  
  800 mg
• Cattle, Veal (inside round, without subcutaneous fat, raw)
  
  830 mg
• Cattle, Imported beef (rump, lean, raw)
  
  940 mg
• Cattle, Offal (uterus, boiled)
  
  1000 mg
• Rabbit (meat, lean, raw)
  
  1100 mg
• Cattle, Veal (flank or short plate, without subcutaneous fat, raw)
  
  1200 mg
• Swine, Pork, medium type breed (picnic shoulder, lean, raw)
  
  1300 mg
• Swine, Ham (mixed pressed)
  
  1300 mg
• Sparrow (meat, with bone and skin, raw)
  
  1300 mg
• Cattle, Imported beef (outside round, lean, raw)
  
  1400 mg
• Swine, Pork, large type breed (inside ham, lean, raw)
  
  1400 mg
• Swine, Offal (stomach, boiled)
  
  1400 mg