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

• Cattle, Beef, Japanese beef cattle (chuck loin, lean, raw)
  
  22 mg
• Hairtail (raw)
  
  22 mg
• Japanese pilchard (namaboshi)
  
  22 mg
• Chicken, Fowl meat (thigh, with skin, raw)
  
  21 mg
• Chicken, Fowl meat (breast, with skin, raw)
  
  21 mg
• Swine, Offal (liver, raw)
  
  21 mg
• Cattle, Beef product (smoked tongue)
  
  21 mg
• Cattle, Beef, dairy fattened steer (rump, without subcutaneous fat, raw)
  
  21 mg
• Cattle, Beef, dairy fattened steer (sirloin, without subcutaneous fat, raw)
  
  21 mg
• Cattle, Beef, dairy fattened steer (chuck loin, lean, raw)
  
  21 mg
• Cattle, Beef, Japanese beef cattle (outside round, without subcutaneous fat,raw)
  
  21 mg
• Cattle, Beef, Japanese beef cattle (chuck, lean, raw)
  
  21 mg
• Inobuta (meat, lean and fat, raw)
  
  21 mg
• Lamprey (raw)
  
  21 mg
• Kichiji rockfish (raw)
  
  21 mg
• Japanese pilchard, Canned product (in brine)
  
  21 mg
• Ayu sweetfish (uruka)
  
  21 mg
• Natural cheese (camambert)
  
  20 mg
• Whipping cream (milk and vegetable fat)
  
  20 mg
• Chicken, Broiler meat (thigh, with skin, boiled)
  
  20 mg