Foods High in Icosadienoic acid (401st - 420th) (per 100 g edible portion)

• Rabbit (meat, lean, raw)
  
  6 mg
• Fish paste product (tsumire)
  
  6 mg
• Mantis shrimp (boiled)
  
  6 mg
• Sakura shrimp (niboshi)
  
  6 mg
• Hen clam (raw)
  
  6 mg
• Black rockfish (raw)
  
  6 mg
• Tuna, Canned product (flaked white meat in brine)
  
  6 mg
• Crucian carp (boiled)
  
  6 mg
• Crucian carp (raw)
  
  6 mg
• Sandfish (raw)
  
  6 mg
• Loach (boiled)
  
  6 mg
• Chum salmon (aramaki baked)
  
  6 mg
• Gizzard shad (amazu-zuke)
  
  6 mg
• Skipjack, Canned product (flaked meat with seasoning)
  
  6 mg
• Skipjack, Processed product (kezuri-bushi)
  
  6 mg
• Striped marlin (raw)
  
  6 mg
• Japanese eel (kabayaki)
  
  6 mg
• Japanese pilchard (maruboshi)
  
  6 mg
• Horse mackerel (raw)
  
  6 mg
• Buckwheat flour (outer layer)
  
  6 mg