Icosadienoic acid Content of Foods (191 - 200)

14 mg

(per 150 g edible portion)
Cattle, Beef, Japanese beef cattle (rib loin, without subcutaneous fat,raw)
19 mg

(per 210 g edible portion)
Cattle, Beef, Japanese beef cattle (rib loin, lean and fat, raw)
16 mg

(per 180 g edible portion)
Yellowtail (mature, baked)
7 mg

(per 80 g edible portion)
Conger pike (raw)
59 mg

(per 1310 g edible portion)
Red sea bream (wild, raw)
11 mg

(per 120 g edible portion)
Silver warehou (raw)
8 mg

(per 90 g edible portion)
Chum salmon (sujiko)
5 mg

(per 70 g edible portion)
Big-eye sardine (maruboshi)
5 mg

(per 90 g edible portion)
Horse mackerel (baked)
1 mg

(per 10 g edible portion)
Summer cypress seed (seeds, boiled)

< 1 … 20 … 90 >