Foods Low in Octadecatetraenoic acid (941st - 960th) (per 100 g edible portion)

• Ayu sweetfish (wild, viscera, baked)
  
  56 mg
• Caviar (salted product)
  
  57 mg
• Young bluefin tuna (raw)
  
  57 mg
• Japanese eel (cultured, raw)
  
  58 mg
• Horse mackerel (hirakiboshi, baked)
  
  59 mg
• Ayu sweetfish (cultured, baked)
  
  59 mg
• Japanese sand lance (tsukudani)
  
  60 mg
• Conger pike (raw)
  
  60 mg
• Spanish mackerel (raw)
  
  62 mg
• Enaga-oni-konbu (dried)
  
  63 mg
• Shishamo smelt (semi-dried, raw)
  
  63 mg
• Squid, Processed product (shiokara)
  
  64 mg
• Snapping turtle (meat, raw)
  
  64 mg
• Wakame Blanched and salted (desalted)
  
  65 mg
• Atka mackerel (salted)
  
  65 mg
• Antarctic krill (raw)
  
  65 mg
• Ark shell (canned with seasoning)
  
  67 mg
• Spanish mackerel (baked)
  
  69 mg
• Oyster (cultured, boiled)
  
  69 mg
• Japanese sand lance (niboshi)
  
  70 mg