Icosadienoic acid Content of Foods
(291 - 300)
1 mg
(per 15 g edible portion)
Rye (whole flour)
1 mg
(per 10 g edible portion)
Buckwheat flour (middle layer)
1 mg
(per 10 g edible portion)
Buckwheat flour (straight)
3 mg
(per 80 g edible portion)
Butter cake
1 mg
(per 35 g edible portion)
Doughnut (cake type)
-
(per 5 g edible portion)
Boro (eisei-boro)
1 mg
(per 26 g edible portion)
Wheat flour cracker (kawara-senbei)
2 mg
(per 40 g edible portion)
Taruto
1 mg
(per 35 g edible portion)
Chicken, Offal (gizzard, raw)
2 mg
(per 45 g edible portion)
Chicken, Offal (liver, raw)
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