Icosadienoic acid Content of Foods
(91 - 100)
43 mg
(per 180 g edible portion)
Pink salmon (canned in brine)
24 mg
(per 152 g edible portion)
Japanese pilchard (baked)
18 mg
(per 152 g edible portion)
Japanese pilchard (raw)
18 mg
(per 80 g edible portion)
Chicken, Broiler meat (thigh, with skin, boiled)
21 mg
(per 90 g edible portion)
Chicken, Broiler meat (thigh, with skin, baked)
5 mg
(per 20 g edible portion)
Swine, Offal (heart, raw)
136 mg
(per 1310 g edible portion)
Red sea bream (cultured, raw)
28 mg
(per 152 g edible portion)
Japanese pilchard (boiled)
21 mg
(per 90 g edible portion)
Precooked Chinese noodles (dried by frying)
13 mg
(per 60 g edible portion)
Swine, Pork, medium type breed (boston butt, lean, raw)
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