Icosadienoic acid Content of Foods
(11 - 20)
60 mg
(per 50 g edible portion)
Swine, Sausage (frankfurter)
24 mg
(per 20 g edible portion)
Swine, Bacon
28 mg
(per 25 g edible portion)
Swine, Sausage (fresh sausage)
55 mg
(per 50 g edible portion)
Swine, Pork, large type breed (loin, lean and fat, boiled)
50 mg
(per 45 g edible portion)
Swine, Pork, large type breed (loin, lean and fat, baked)
5 mg
(per 5 g edible portion)
Swine, Sausage (bologna)
86 mg
(per 95 g edible portion)
Swine, Pork, large type breed (loin, lean and fat, raw)
102 mg
(per 120 g edible portion)
Swine, Pork, large type breed (boston butt, lean and fat, raw)
15 mg
(per 18 g edible portion)
Hen's egg (yolk, dried)
16 mg
(per 20 g edible portion)
Chicken, Offal (skin, breast, raw)
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