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

• Bastard halibut (cultured, raw)
  
  15 mg
• Fish paste product (tsumire)
  
  15 mg
• Spanish mackerel (baked)
  
  16 mg
• Scallop (boiled)
  
  16 mg
• Atlantic horse mackerel (raw)
  
  17 mg
• Japanese anchovy (niboshi)
  
  18 mg
• Carp (cultured, raw)
  
  18 mg
• Mackerel (raw)
  
  18 mg
• Japanese seaperch (raw)
  
  18 mg
• Yellowstriped butterfish (raw)
  
  18 mg
• Atlantic horse mackerel (baked)
  
  20 mg
• Japanese sand lance (niboshi)
  
  20 mg
• Japanese sand lance (tsukudani)
  
  20 mg
• Sea cucumber (konowata)
  
  20 mg
• Antarctic krill (boiled)
  
  21 mg
• Japanese eel (cultured, raw)
  
  22 mg
• Japanese eel (shirayaki)
  
  23 mg
• Mackerel (boiled)
  
  23 mg
• Mackerel (baked)
  
  23 mg
• Mirinboshi (anchovy)
  
  25 mg