Foods Low in Stearic acid (701st - 720th) (per 100 g edible portion)

• Ayu sweetfish (wild, viscera, baked)
  
  220 mg
• Big-eye sardine (maruboshi)
  
  220 mg
• Chum salmon (canned in brine)
  
  220 mg
• Conger pike (raw)
  
  220 mg
• Duck, wild (meat, without skin, raw)
  
  220 mg
• Chatsu
  
  220 mg
• Gokabo
  
  220 mg
• Wheat flour cracker (nanbu-senbei, with peanuts)
  
  220 mg
• Horse mackerel (boiled)
  
  230 mg
• Tatamiiwashi
  
  230 mg
• Mirinboshi (anchovy)
  
  230 mg
• Skipjack (caught in autumn, raw)
  
  230 mg
• Gizzard shad (amazu-zuke)
  
  230 mg
• Chum salmon (aramaki baked)
  
  230 mg
• Mackerel (saba-bushi)
  
  230 mg
• Dogfish (raw)
  
  230 mg
• Pacific saury (canned product, kabayaki)
  
  230 mg
• Pacific herring (smoked)
  
  230 mg
• Goldstriped amberjack (raw)
  
  230 mg
• Young bluefin tuna (raw)
  
  230 mg