Foods High in Icosadienoic acid (221st - 240th) (per 100 g edible portion)

• Pond snail (raw)
  
  16 mg
• Short-necked clam (tsukudani)
  
  16 mg
• Pacific herring (migaki-nishin)
  
  16 mg
• Swordfish (raw)
  
  16 mg
• Tatamiiwashi
  
  16 mg
• Atlantic horse mackerel (boiled)
  
  16 mg
• Pigeon (meat, without skin, raw)
  
  15 mg
• Swine (smoked liver)
  
  15 mg
• Swine, Pork, medium type breed (inside ham, lean, raw)
  
  15 mg
• Cattle, Beef, Japanese beef cattle (flank or short plate, lean and fat, raw)
  
  15 mg
• Short-necked clam, Canned product (with seasoning)
  
  15 mg
• Silver pomfret (raw)
  
  15 mg
• Masu salmon (raw)
  
  15 mg
• Brownstriped mackerel scad (raw)
  
  15 mg
• Hen's egg (tamagoyaki, atsuyakitamago)
  
  14 mg
• Silky fowl's egg (whole, raw)
  
  14 mg
• Swine, Pork, medium type breed (outside ham, lean, raw)
  
  14 mg
• Swine, Pork, large type breed (picnic shoulder, lean, raw)
  
  14 mg
• Pond smelt (ameni)
  
  14 mg
• Sockeye salmon (raw)
  
  14 mg