Foods High in Octadecatetraenoic acid (161st - 180th) (per 100 g edible portion)

• Mirinboshi (anchovy)
  
  36 mg
• White chocolate
  
  35 mg
• Three-line grunt (raw)
  
  35 mg
• Sandfish (raw)
  
  34 mg
• Dogfish (raw)
  
  34 mg
• Rainbow trout (cultured in freshwater, raw)
  
  34 mg
• Japanese sculpin (boiled)
  
  34 mg
• Pie (meat pie)
  
  33 mg
• Blue sprat (seasoned and dried)
  
  33 mg
• Ma-konbu (dried)
  
  33 mg
• Red sea bream (wild, raw)
  
  32 mg
• Japanese sculpin (raw)
  
  32 mg
• Chum salmon (aramaki raw)
  
  31 mg
• Horse mackerel (baked)
  
  31 mg
• Firefly squid (tsukudani)
  
  30 mg
• Goldstriped amberjack (raw)
  
  30 mg
• Japanese icefish (raw)
  
  30 mg
• Fish paste product (fish ham)
  
  29 mg
• Black sea bream (raw)
  
  29 mg
• Pacific Ocean perch (raw)
  
  29 mg