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

• Maitake (raw)
  
  0 mg
• Maitake (boiled)
  
  0 mg
• Maitake (dried)
  
  0 mg
• Common mushroom (raw)
  
  0 mg
• Common mushroom (boiled)
  
  0 mg
• Common mushroom (canned in brine, solids)
  
  0 mg
• Dried shark fin
  
  0 mg
• Loach (raw)
  
  0 mg
• Loach (boiled)
  
  0 mg
• Apple snail (canned in brine)
  
  0 mg
• Topshell (canned with seasoning)
  
  0 mg
• King crab (boiled)
  
  0 mg
• Squid, Processed product (saki-ika)
  
  0 mg
• Jellyfish (salted, desalted)
  
  0 mg
• Fish paste product (hanpen)
  
  0 mg
• Wild boar (meat, lean and fat, raw)
  
  0 mg
• Inobuta (meat, lean and fat, raw)
  
  0 mg
• Rabbit (meat, lean, raw)
  
  0 mg
• Cattle, Beef, Japanese beef cattle (chuck, lean and fat, raw)
  
  0 mg
• Cattle, Beef, Japanese beef cattle (chuck, without subcutaneous fat, raw)
  
  0 mg