Foods High in Icosadienoic acid (181st - 200th) (per 100 g edible portion)

• Japanese sculpin (boiled)
  
  20 mg
• Purple laver (toasted)
  
  20 mg
• Purple laver (dried)
  
  20 mg
• Hen's egg (whole, poached)
  
  19 mg
• Fish paste product (fish sausage)
  
  19 mg
• Firefly squid (tsukudani)
  
  19 mg
• Hard clam (tsukudani)
  
  19 mg
• Short-necked clam, Canned product (in brine)
  
  19 mg
• Willow shiner (raw)
  
  19 mg
• Atlantic capelin (semi-dried, baked)
  
  19 mg
• Sablefish (raw)
  
  19 mg
• Mirinboshi (japanese pilchard)
  
  19 mg
• Atlantic horse mackerel (raw)
  
  19 mg
• Purple laver (seasoned and toasted)
  
  19 mg
• Chio tzu (frozen)
  
  18 mg
• Japanese quail (meat, with skin, raw)
  
  18 mg
• Swine, Ham (boneless)
  
  18 mg
• Swine, Pork, large type breed (outside ham, lean, raw)
  
  18 mg
• Swine, Pork, large type breed (loin, lean, raw)
  
  18 mg
• Sea urchin (neri-uni)
  
  18 mg