Foods Low in Hexadecadienoic acid (881st - 900th) (per 100 g edible portion)

• Japanese pilchard, Canned product (in tomato sauce)
  
  70 mg
• Atlantic mackerel (boiled)
  
  72 mg
• Atlantic mackerel (baked)
  
  72 mg
• Swine, Sausage (dry)
  
  76 mg
• Japanese pilchard, Canned product (with seasoning)
  
  81 mg
• Mackerel, Processed product (shimesaba)
  
  84 mg
• Japanese anchovy (raw)
  
  85 mg
• Cattle, Offal (reticulum, boiled)
  
  88 mg
• Pacific herring (smoked)
  
  90 mg
• Japanese pilchard, Canned product (kabayaki)
  
  96 mg
• Gizzard shad (amazu-zuke)
  
  100 mg
• Ayu sweetfish (wild, viscera, baked)
  
  110 mg
• Pacific herring (hirakiboshi)
  
  110 mg
• Cattle, Beef product (smoked tongue)
  
  110 mg
• Pale chub (raw)
  
  120 mg
• Hairtail (raw)
  
  120 mg
• Whale (ventral groove meat, raw)
  
  120 mg
• Ayu sweetfish (cultured, viscera, raw)
  
  140 mg
• Ayu sweetfish (cultured, viscera, baked)
  
  140 mg
• Japanese pilchard (namaboshi)
  
  140 mg