Foods Low in Stearic acid (401st - 420th) (per 100 g edible portion)

• Japanese common squid (baked)
  
  30 mg
• Hoki (raw)
  
  31 mg
• Japanese scallop (cultured, raw)
  
  31 mg
• Hard clam (boiled)
  
  31 mg
• Swordtip squid (raw)
  
  31 mg
• Squid, Processed product (canned with seasoning)
  
  31 mg
• Rice cracker (arare)
  
  31 mg
• Shiitake, Hoshi-shiitake (dried)
  
  32 mg
• Croaker (raw)
  
  32 mg
• Mussel (raw)
  
  32 mg
• Antarctic krill (raw)
  
  32 mg
• Fish paste product (mushi-kamaboko)
  
  32 mg
• Fu, Gluten products (baked type, ita-fu)
  
  33 mg
• Rice, Paddy rice grain (under-milled rice, raw)
  
  33 mg
• Rice, Upland rice grain (under-milled rice, raw)
  
  33 mg
• Chum salmon (mefun)
  
  33 mg
• Pacific cod (dried split)
  
  33 mg
• Flying fish (raw)
  
  33 mg
• Japanese argentine (raw)
  
  33 mg
• Adductor muscle (niboshi)
  
  33 mg