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

• Sea urchin (tsubu-uni)
  
  6 mg
• Masu trout (cultured, raw)
  
  6 mg
• Bastard halibut (wild, raw)
  
  6 mg
• Japanese icefish (raw)
  
  6 mg
• Japanese bluefish (raw)
  
  5 mg
• Crucian carp (boiled)
  
  5 mg
• Walleye pollack (tarako, baked)
  
  5 mg
• Walleye pollack (tarako, raw)
  
  5 mg
• Barracuda (baked)
  
  5 mg
• Japanese sculpin (boiled)
  
  5 mg
• Japanese anchovy (tazukuri)
  
  5 mg
• Topshell (canned with seasoning)
  
  4 mg
• Short-necked clam (tsukudani)
  
  4 mg
• Pond smelt (raw)
  
  4 mg
• Amberjack (raw)
  
  4 mg
• Japanese sculpin (tsukudani)
  
  4 mg
• Japanese sculpin (raw)
  
  4 mg
• Tile fish (baked)
  
  4 mg
• Swine, Ground meat (raw)
  
  3 mg
• Cattle, Beef, dairy fattened steer (chuck, lean, raw)
  
  3 mg