Foods Low in Tetracosenoic acid (961st - 980th) (per 100 g edible portion)

• Ayu sweetfish (cultured, raw)
  
  37 mg
• Rainbow trout (cultured in freshwater, raw)
  
  37 mg
• Crimson sea bream (raw)
  
  37 mg
• Pacific Ocean perch (raw)
  
  38 mg
• Big-eye sardine (maruboshi)
  
  38 mg
• Walleye pollack (tarako, baked)
  
  38 mg
• Atka mackerel (hirakiboshi)
  
  38 mg
• Horse mackerel (baked)
  
  39 mg
• Brownstriped mackerel scad (baked)
  
  39 mg
• Japanese pilchard (shioiwashi)
  
  39 mg
• Sockeye salmon (smoked)
  
  39 mg
• Whale (ventral groove meat, raw)
  
  39 mg
• Barracuda (raw)
  
  40 mg
• Sockeye salmon (raw)
  
  40 mg
• Striped mullet (raw)
  
  40 mg
• Chum salmon (aramaki raw)
  
  42 mg
• Atka mackerel (raw)
  
  42 mg
• Japanese pilchard, Canned product (kabayaki)
  
  43 mg
• Red sea bream (wild, raw)
  
  43 mg
• Oyster (cultured, boiled)
  
  43 mg