Icosadienoic acid Content of Foods (101 - 110)

5 mg

(per 45 g edible portion)
Sandfish (namaboshi)
95 mg

(per 720 g edible portion)
Mackerel (raw)
33 mg

(per 155 g edible portion)
Chicken, Broiler meat (breast, with skin, raw)
20 mg

(per 95 g edible portion)
Coho salmon (cultured, raw)
202 mg

(per 960 g edible portion)
Pink salmon (raw)
19 mg

(per 95 g edible portion)
Cattle, Beef, dairy fattened steer (flank or short plate, lean and fat, raw)
210 mg

(per 1310 g edible portion)
Red sea bream (cultured, boiled)
32 mg

(per 160 g edible portion)
Mackerel (canned products, in brine)
1 mg

(per 3 g edible portion)
Purple laver (toasted)
1 mg

(per 3 g edible portion)
Purple laver (dried)

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