Foods High in Octadecatetraenoic acid (181st - 200th) (per 100 g edible portion)

• Hijiki (boiled and dried)
  
  29 mg
• Fat greenling (raw)
  
  28 mg
• Black rockfish (raw)
  
  26 mg
• Japanese anchovy (niboshi)
  
  26 mg
• Japanese parrot fish (raw)
  
  26 mg
• Ayu sweetfish (wild, raw)
  
  26 mg
• Horse mackerel (boiled)
  
  26 mg
• Opossum shrimp (tsukudani)
  
  25 mg
• Abalone (shiokara)
  
  25 mg
• Gurnard (raw)
  
  25 mg
• Carp (cultured, boiled)
  
  25 mg
• Frigate mackerel (raw)
  
  25 mg
• Barracuda (baked)
  
  24 mg
• Angry rockfish (raw)
  
  24 mg
• Japanese bluefish (raw)
  
  23 mg
• Tilapia (raw)
  
  23 mg
• Pidan
  
  22 mg
• Tuna, Canned product (flaked meat with seasoning)
  
  22 mg
• Alfonsino (raw)
  
  22 mg
• Big-eye sardine (raw)
  
  22 mg