Foods High in Hexadecadienoic acid (101st - 120th) (per 100 g edible portion)

• Japanese sculpin (tsukudani)
  
  15 mg
• Japanese sand lance (ameni)
  
  15 mg
• Swine, Sausage (fresh sausage)
  
  14 mg
• Chum salmon (boiled)
  
  14 mg
• Japanese sculpin (raw)
  
  14 mg
• Swine, Sausage (bologna)
  
  13 mg
• Cattle, Offal (sinew, boiled)
  
  13 mg
• Fish paste product (tsumire)
  
  13 mg
• Dogfish (raw)
  
  13 mg
• Skipjack (caught in autumn, raw)
  
  13 mg
• Horse mackerel (raw)
  
  13 mg
• Inobuta (meat, lean and fat, raw)
  
  12 mg
• Antarctic krill (boiled)
  
  12 mg
• Chum salmon (raw)
  
  12 mg
• Fat greenling (raw)
  
  12 mg
• Swine, Offal (cartilage, boiled)
  
  11 mg
• Opossum shrimp (tsukudani)
  
  11 mg
• Barracuda (baked)
  
  11 mg
• Swine, Ham (uncooked ham, fresh)
  
  10 mg
• Young bluefin tuna (raw)
  
  10 mg