Foods High in Tetracosenoic acid (121st - 140th) (per 100 g edible portion)

• Horse mackerel (boiled)
  
  36 mg
• Black rockfish (raw)
  
  35 mg
• Rainbow trout (cultured in sea, raw)
  
  35 mg
• Japanese pilchard, Canned product (in oil)
  
  35 mg
• Young bluefin tuna (raw)
  
  34 mg
• Gurnard (raw)
  
  34 mg
• Pink salmon (raw)
  
  34 mg
• Snapping turtle (meat, raw)
  
  33 mg
• Sandfish (namaboshi)
  
  33 mg
• Sandfish (raw)
  
  33 mg
• Masu salmon (raw)
  
  33 mg
• Sea cucumber (konowata)
  
  32 mg
• Chum salmon (baked)
  
  32 mg
• Squid, Processed product (shiokara)
  
  31 mg
• Walleye pollack (tarako, raw)
  
  30 mg
• Mackerel (canned products, miso-ni)
  
  30 mg
• Japanese parrot fish (raw)
  
  30 mg
• Goldstriped amberjack (raw)
  
  29 mg
• Tilapia (raw)
  
  29 mg
• Mackerel (canned productswith seasoning)
  
  29 mg