Foods Low in Octadecatetraenoic acid (421st - 440th) (per 100 g edible portion)

• Pigeon (meat, without skin, raw)
  
  0 mg
• Foie gras (boiled)
  
  0 mg
• Guinea fowl (meat, without skin, raw)
  
  0 mg
• Rice hopper (tsukudani)
  
  0 mg
• Bullfrog (meat, raw)
  
  0 mg
• Wasp (maggot, canned with seasoning)
  
  0 mg
• Silky fowl's egg (whole, raw)
  
  0 mg
• Japanese quail's egg (boiled and canned in brine)
  
  0 mg
• Hen's egg (whole, raw)
  
  0 mg
• Hen's egg (whole, boiled)
  
  0 mg
• Hen's egg (whole, poached)
  
  0 mg
• Hen's egg (whole, boiled and canned in brine)
  
  0 mg
• Hen's egg (yolk, raw)
  
  0 mg
• Hen's egg (yolk, boiled)
  
  0 mg
• Hen's egg (white, raw)
  
  0 mg
• Hen's egg (white, boiled)
  
  0 mg
• Hen's egg (white, dried)
  
  0 mg
• Hen's egg (tamago-dofu)
  
  0 mg
• Hen's egg (tamagoyaki, atsuyakitamago)
  
  0 mg
• Hen's egg (tamagoyaki, dashimakitamago)
  
  0 mg