Meats Low in Oleic acid (121st - 140th) (per 100 g edible portion)

• Chicken, Offal (heart, raw)
  
  5400 mg
• Cattle, Imported beef (outside round, lean and fat, raw)
  
  5500 mg
• Cattle, Beef, dairy fattened steer (inside round, lean and fat, raw)
  
  5600 mg
• Cattle, Beef, dairy fattened steer (chuck loin, lean, raw)
  
  5700 mg
• Chicken, Broiler meat (thigh, with skin, raw)
  
  5700 mg
• Cattle, Beef, dairy fattened steer (inside round, without subcutaneous fat,boiled)
  
  5800 mg
• Cattle, Beef, dairy fattened steer (rump, without subcutaneous fat, raw)
  
  5800 mg
• Cattle, Imported beef (sirloin, without subcutaneous fat, raw)
  
  5800 mg
• Chicken, Broiler meat (thigh, with skin, boiled)
  
  5800 mg
• Cattle, Beef, dairy fattened steer (chuck, without subcutaneous fat, raw)
  
  5900 mg
• Chicken, Broiler meat (wing , with skin, raw)
  
  5900 mg
• Cattle, Ground meat (raw)
  
  6000 mg
• Swine, Pork, large type breed (picnic shoulder, lean and fat, raw)
  
  6000 mg
• Swine, Ground meat (raw)
  
  6000 mg
• Sheep, Lamb (shoulder, lean and fat, raw)
  
  6000 mg
• Cattle, Beef, Japanese beef cattle (inside round, without subcutaneous fat,raw)
  
  6200 mg
• Cattle, Beef, Japanese beef cattle (rump, lean, raw)
  
  6200 mg
• Cattle, Beef, Japanese beef cattle (fillet, lean, raw)
  
  6200 mg
• Swine, Pork, medium type breed (inside ham, lean and fat, raw)
  
  6200 mg
• Cattle, Imported beef (chuck loin, without subcutaneous fat, raw)
  
  6300 mg