Icosadienoic acid Content of Foods (221 - 230)

7 mg

(per 100 g edible portion)
Natural cheese (camambert)
7 mg

(per 100 g edible portion)
Swine, Pork, large type breed (fillet, lean, raw)
49 mg

(per 696 g edible portion)
Cattle, Imported beef (chuck loin, lean, raw)
10 mg

(per 145 g edible portion)
Cattle, Beef, dairy fattened steer (rib loin, without subcutaneous fat,raw)
13 mg

(per 182 g edible portion)
Cattle, Beef, dairy fattened steer (rib loin, lean and fat, raw)
16 mg

(per 226 g edible portion)
Cattle, Beef, dairy fattened steer (chuck loin, without subcutaneous fat,raw)
19 mg

(per 266 g edible portion)
Cattle, Beef, dairy fattened steer (chuck loin, lean and fat, raw)
3 mg

(per 40 g edible portion)
Fish paste product (datemaki)
189 mg

(per 4500 g edible portion)
Yellowtail (mature, raw)
6 mg

(per 150 g edible portion)
Bastard halibut (cultured, raw)

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