Icosadienoic acid Content of Foods
(161 - 170)
18 mg
(per 150 g edible portion)
Cattle, Beef, Japanese beef cattle (rib loin, lean, raw)
1 mg
(per 10 g edible portion)
Shrimp, Processed product (boiled and dried shrimps)
11 mg
(per 90 g edible portion)
Spanish mackerel (raw)
11 mg
(per 150 g edible portion)
Barracuda (raw)
7 mg
(per 92 g edible portion)
Horse mackerel (hirakiboshi, raw)
1 mg
(per 10 g edible portion)
Sesame seed (hulled)
-
(per 4 g edible portion)
Yuba (dried type)
1 mg
(per 7 g edible portion)
Pea (oil-roasted and salted)
3 mg
(per 30 g edible portion)
Whipping cream (milk fat)
-
(per 3 g edible portion)
Sea cucumber (konowata)
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1
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17
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90
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