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

• Frigate mackerel (raw)
  
  18 mg
• Fish paste product (fish ham)
  
  17 mg
• Tuna, Canned product (flaked light meat in oil)
  
  17 mg
• Nan
  
  17 mg
• Barley (splited grain, raw)
  
  17 mg
• Barley (under-milled pressed grain, raw)
  
  17 mg
• Caviar (salted product)
  
  16 mg
• Rakugan (mugi-rakugan)
  
  15 mg
• Tile fish (baked)
  
  15 mg
• Purple laver (seasoned and toasted)
  
  15 mg
• Purple laver (toasted)
  
  15 mg
• Purple laver (dried)
  
  15 mg
• Imo-karinto
  
  14 mg
• Swine, Shoulder
  
  14 mg
• Pacific herring (ovary, raw)
  
  14 mg
• Dolphinfish (raw)
  
  14 mg
• Gizzard shad (amazu-zuke)
  
  14 mg
• Natural cheese (emmental)
  
  13 mg
• Japanese dace (raw)
  
  13 mg
• Chickpea (whole, oil-roasted and salted)
  
  13 mg