Foods High in Tetracosenoic acid (81st - 100th) (per 100 g edible portion)

• Ayu sweetfish (uruka)
  
  59 mg
• Japanese pilchard (namaboshi)
  
  57 mg
• Mackerel (raw)
  
  55 mg
• Chum salmon (sujiko)
  
  55 mg
• Chum salmon (aramaki baked)
  
  54 mg
• Carp (cultured, viscera, raw)
  
  52 mg
• Ayu sweetfish (cultured, baked)
  
  52 mg
• Sockeye salmon (baked)
  
  51 mg
• Masu salmon (baked)
  
  51 mg
• Gizzard shad (raw)
  
  51 mg
• French dressing
  
  50 mg
• Pink salmon (baked)
  
  50 mg
• Striped jack (cultured, raw)
  
  49 mg
• Blue sprat (seasoned and dried)
  
  49 mg
• Japanese sand lance (raw)
  
  49 mg
• Thousand Island dressing
  
  47 mg
• Pacific herring (ovary, dried)
  
  47 mg
• Brownstriped mackerel scad (hirakiboshi)
  
  47 mg
• Brownstriped mackerel scad (raw)
  
  45 mg
• Rainbow trout (cultured in sea, baked)
  
  44 mg