Meats Low in Oleic acid (141st - 160th) (per 100 g edible portion)

• Cattle, Imported beef (rump, lean and fat, raw)
  
  6300 mg
• Swine, Pork, large type breed (boston butt, without subcutaneous fat, raw)
  
  6300 mg
• Swine, Pork, medium type breed (boston butt, without subcutaneous fat, raw)
  
  6300 mg
• Swine, Ham (bone-in)
  
  6300 mg
• Cattle, Imported beef (chuck loin, lean and fat, raw)
  
  6400 mg
• Cattle, Imported beef (rib loin, without subcutaneous fat, raw)
  
  6400 mg
• Swine, Ham (uncooked ham, fresh)
  
  6400 mg
• Swine, Offal (tongue, raw)
  
  6600 mg
• Swine, Sausage (mixed)
  
  6700 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean, raw)
  
  6800 mg
• Cattle, Offal (large intestine, raw)
  
  6800 mg
• Swine, Pork, large type breed (outside ham, lean and fat, raw)
  
  6800 mg
• Swine, Offal (cartilage, boiled)
  
  6800 mg
• Swine, Ham (shoulder)
  
  6800 mg
• Cattle, Imported beef (rib loin, lean and fat, raw)
  
  6900 mg
• Cattle, Beef, dairy fattened steer (outside round, lean and fat, raw)
  
  7100 mg
• Swine, Pork, large type breed (loin, lean and fat, raw)
  
  7100 mg
• Chicken, Fowl meat (breast, with skin, raw)
  
  7100 mg
• Cattle, Offal (reticulum, boiled)
  
  7200 mg
• Cattle, Beef, Japanese beef cattle (outside round, without subcutaneous fat,raw)
  
  7300 mg