Meats Low in Oleic acid (101st - 120th) (per 100 g edible portion)

• Cattle, Imported beef (outside round, without subcutaneous fat, raw)
  
  4500 mg
• Swine, Pork, large type breed (loin, without subcutaneous fat, raw)
  
  4500 mg
• Swine, Shoulder
  
  4500 mg
• Cattle, Beef, Japanese beef cattle (inside round, lean, raw)
  
  4600 mg
• Swine, Pork, medium type breed (picnic shoulder, without subcutaneous fat, raw)
  
  4600 mg
• Cattle, Beef product (roast beef)
  
  4700 mg
• Swine, Loin
  
  4700 mg
• Chicken, Broiler meat (breast, with skin, raw)
  
  4700 mg
• Cattle, Beef, dairy fattened steer (outside round, without subcutaneous fat, raw)
  
  4800 mg
• Cattle, Beef product (corned beef, canned)
  
  4900 mg
• Swine, Sausage (lyoner)
  
  5000 mg
• Sheep, Lamb (loin, lean and fat, raw)
  
  5100 mg
• Swine, Ham (loin)
  
  5200 mg
• Sheep, Mutton (leg, lean and fat, raw)
  
  5200 mg
• Chicken, Broiler meat (thigh, with skin, baked)
  
  5200 mg
• Sheep, Lamb (leg, lean and fat, raw)
  
  5300 mg
• Cattle, Beef, Japanese beef cattle (chuck, lean, raw)
  
  5400 mg
• Cattle, Beef, dairy fattened steer (inside round, without subcutaneous fat, baked)
  
  5400 mg
• Swine, Pork, medium type breed (loin, without subcutaneous fat, raw)
  
  5400 mg
• Sheep, Mutton (loin, lean and fat, raw)
  
  5400 mg