Icosadienoic acid Content of Foods
(201 - 210)
1 mg
(per 9 g edible portion)
Ginkgo nut (raw)
2 mg
(per 20 g edible portion)
Cracker (oil-sprayed)
3 mg
(per 40 g edible portion)
Kasutera
8 mg
(per 100 g edible portion)
Natural cheese (blue)
1 mg
(per 15 g edible portion)
Natural cheese (cream)
10 mg
(per 120 g edible portion)
Hen's egg (tamago-dofu)
7 mg
(per 85 g edible portion)
Chicken (roast meat, canned with seasonings,)
2 mg
(per 20 g edible portion)
Swine, Offal (liver, raw)
4 mg
(per 50 g edible portion)
Cattle, Ground meat (raw)
2 mg
(per 30 g edible portion)
Squid, Processed product (shiokara)
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