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

• Swine, Ham (boneless)
  
  1400 mg
• Swine, Ham (chopped)
  
  1400 mg
• Chicken, Broiler meat (thigh, without skin, raw)
  
  1400 mg
• Chicken, Broiler meat (thigh, without skin, baked)
  
  1400 mg
• Chicken, Broiler meat (thigh, without skin, boiled)
  
  1400 mg
• Cattle, Imported beef (chuck, lean, raw)
  
  1500 mg
• Swine, Pork, large type breed (picnic shoulder, lean, raw)
  
  1500 mg
• Swine, Ham (pressed)
  
  1500 mg
• Cattle, Imported beef (inside round, lean, raw)
  
  1600 mg
• Cattle, Imported beef (fillet, lean, raw)
  
  1600 mg
• Cattle, Offal (kidney, raw)
  
  1600 mg
• Swine, Offal (heart, raw)
  
  1600 mg
• Pigeon (meat, without skin, raw)
  
  1600 mg
• Cattle, Imported beef (sirloin, lean, raw)
  
  1700 mg
• Cattle, Beef product (canned with seasoning)
  
  1700 mg
• Chicken, Fowl meat (thigh, without skin, raw)
  
  1700 mg
• Swine, Pork, medium type breed (loin, lean, raw)
  
  1800 mg
• Cattle, Beef, dairy fattened steer (inside round, lean, raw)
  
  1900 mg
• Swine, Pork, medium type breed (inside ham, lean, raw)
  
  2000 mg
• Swine, Pork, medium type breed (outside ham, lean, raw)
  
  2000 mg