Meats Low in Oleic acid (81st - 100th) (per 100 g edible portion)

• Chicken (ground meat, raw)
  
  3200 mg
• Cattle, Imported beef (rib loin, lean, raw)
  
  3300 mg
• Cattle, Offal (rectum, raw)
  
  3300 mg
• Japanese quail (meat, with skin, raw)
  
  3400 mg
• Cattle, Imported beef (inside round, lean and fat, raw)
  
  3600 mg
• Swine, Pork, medium type breed (outside ham, without subcutaneous fat,raw)
  
  3600 mg
• Swine, Offal (small intestine, boiled)
  
  3600 mg
• Snapping turtle (meat, raw)
  
  3600 mg
• Cattle, Beef, dairy fattened steer (fillet, lean, raw)
  
  3700 mg
• Cattle, Imported beef (chuck, lean and fat, raw)
  
  3700 mg
• Cattle, Imported beef (chuck loin, lean, raw)
  
  3700 mg
• Cattle, Beef, Japanese beef cattle (outside round, lean, raw)
  
  3800 mg
• Cattle, Beef, dairy fattened steer (sirloin, lean, raw)
  
  3800 mg
• Swine, Pork, large type breed (picnic shoulder, without subcutaneous fat, raw)
  
  3800 mg
• Swine, Pork, large type breed (inside ham, lean and fat, raw)
  
  3900 mg
• Cattle, Beef, dairy fattened steer (inside round, without subcutaneous fat, raw)
  
  4100 mg
• Swine, Offal (large intestine, boiled)
  
  4100 mg
• Cattle, Imported beef (rump, without subcutaneous fat, raw)
  
  4200 mg
• Swine, Pork, large type breed (outside ham, without subcutaneous fat, raw)
  
  4400 mg
• Chicken, Fowl meat (wing, with skin, raw)
  
  4400 mg