Foods High in Icosadienoic acid (201st - 220th) (per 100 g edible portion)

• Tilapia (raw)
  
  18 mg
• Yellowstriped butterfish (raw)
  
  18 mg
• Atlantic capelin (semi-dried, raw)
  
  18 mg
• Sockeye salmon (smoked)
  
  18 mg
• Sockeye salmon (baked)
  
  18 mg
• Chum salmon (ikura)
  
  18 mg
• Mezashi (raw)
  
  18 mg
• Croquette (potato type, for frying, frozen)
  
  17 mg
• Ice cream (regular)
  
  17 mg
• Abalone (shiokara)
  
  17 mg
• Masu trout (cultured, raw)
  
  17 mg
• Japanese bluefish (raw)
  
  17 mg
• Alfonsino (raw)
  
  17 mg
• Angry rockfish (raw)
  
  17 mg
• Amago salmon (cultured, raw)
  
  17 mg
• Horse mackerel (hirakiboshi, baked)
  
  17 mg
• Hen's egg (whole, boiled)
  
  16 mg
• Hen's egg (whole, raw)
  
  16 mg
• Chicken (ground meat, raw)
  
  16 mg
• Swine, Offal (stomach, boiled)
  
  16 mg