Foods Low in Hexadecadienoic acid (841st - 860th) (per 100 g edible portion)

• Japanese seaperch (raw)
  
  29 mg
• Japanese sand lance (raw)
  
  30 mg
• Pink salmon (salted)
  
  30 mg
• Crucian carp (raw)
  
  30 mg
• Atka mackerel (hirakiboshi)
  
  30 mg
• Mackerel (raw)
  
  32 mg
• Pacific saury (baked)
  
  32 mg
• Cattle, Offal (rectum, raw)
  
  32 mg
• Mackerel (canned productswith seasoning)
  
  33 mg
• Shishamo smelt (semi-dried, baked)
  
  33 mg
• Mackerel (canned products, miso-ni)
  
  34 mg
• Crucian carp (boiled)
  
  34 mg
• Cattle, Beef product (beefjerky)
  
  34 mg
• Pacific saury (canned product, with seasoning)
  
  36 mg
• Yellowstriped butterfish (raw)
  
  36 mg
• Japanese eel (shirayaki)
  
  38 mg
• Shishamo smelt (semi-dried, raw)
  
  39 mg
• Japanese eel (cultured, raw)
  
  40 mg
• Mackerel (boiled)
  
  41 mg
• Pacific saury (raw)
  
  41 mg