Foods High in Icosadienoic acid (241st - 260th) (per 100 g edible portion)

• Dried flounder
  
  14 mg
• Skipjack (caught in autumn, raw)
  
  14 mg
• Char (cultured, raw)
  
  14 mg
• Japanese pilchard (namaboshi)
  
  14 mg
• Brownstriped mackerel scad (hirakiboshi)
  
  14 mg
• Cream (milk fat)
  
  13 mg
• Hen's egg (tamagoyaki, dashimakitamago)
  
  13 mg
• Hen's egg (whole, boiled and canned in brine)
  
  13 mg
• Chicken, Broiler meat (thigh, without skin, baked)
  
  13 mg
• Sheep, Lamb (shoulder, lean and fat, raw)
  
  13 mg
• Swine, Ham (chopped)
  
  13 mg
• Swine, Pork, medium type breed (loin, lean, raw)
  
  13 mg
• Firefly squid (raw)
  
  13 mg
• Ivory shell (raw)
  
  13 mg
• Pond smelt (tsukudani)
  
  13 mg
• Tuna, Canned product (flaked light meat in oil)
  
  13 mg
• Crucian carp (kanroni)
  
  13 mg
• Striped jack (cultured, raw)
  
  13 mg
• Spanish mackerel (baked)
  
  13 mg
• Pink salmon (salted)
  
  13 mg