Icosadienoic acid Content of Foods
(181 - 190)
7 mg
(per 70 g edible portion)
Sheep, Lamb (leg, lean and fat, raw)
1 mg
(per 5 g edible portion)
Sakura shrimp (dried)
15 mg
(per 250 g edible portion)
Atka mackerel (hirakiboshi)
1 mg
(per 15 g edible portion)
Shishamo smelt (semi-dried, baked)
35 mg
(per 540 g edible portion)
Brown sole (baked)
9 mg
(per 155 g edible portion)
Three-line grunt (raw)
18 mg
(per 360 g edible portion)
Fat greenling (raw)
9 mg
(per 100 g edible portion)
Cattle, Beef product (corned beef, canned)
13 mg
(per 148 g edible portion)
Cattle, Beef, dairy fattened steer (rib loin, lean, raw)
21 mg
(per 230 g edible portion)
Cattle, Beef, dairy fattened steer (chuck loin, lean, raw)
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19
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