Foods High in Hexadecadienoic acid (141st - 160th) (per 100 g edible portion)

• Bastard halibut (wild, raw)
  
  7 mg
• Walleye pollack (tarako, baked)
  
  7 mg
• Japanese anchovy (tazukuri)
  
  7 mg
• Swine, Offal (small intestine, boiled)
  
  6 mg
• Scallop (boiled)
  
  6 mg
• Pond smelt (raw)
  
  6 mg
• Japanese bluefish (boiled)
  
  6 mg
• Walleye pollack (tarako, raw)
  
  6 mg
• Yellow sea bream (raw)
  
  6 mg
• Swine, Ham (uncooked ham, ripened)
  
  5 mg
• Swine, Ground meat (raw)
  
  5 mg
• Sea squirt (shiokara)
  
  5 mg
• Firefly squid (raw)
  
  5 mg
• Shrimp, Processed product (tsukudani)
  
  5 mg
• Hard clam (tsukudani)
  
  5 mg
• Mussel (raw)
  
  5 mg
• Dolphinfish (raw)
  
  5 mg
• Mackerel (saba-bushi)
  
  5 mg
• Japanese eel (viscera, raw)
  
  5 mg
• Sea cucumber (konowata)
  
  4 mg