Foods High in Icosadienoic acid (321st - 340th) (per 100 g edible portion)

• Atka mackerel (salted)
  
  9 mg
• Yellowtail (mature, baked)
  
  9 mg
• Conger pike (raw)
  
  9 mg
• Yellowfin goby (tsukudani)
  
  9 mg
• Red sea bream (wild, raw)
  
  9 mg
• Silver warehou (raw)
  
  9 mg
• Chum salmon (sujiko)
  
  9 mg
• Big-eye sardine (maruboshi)
  
  9 mg
• Brownstriped mackerel scad (kusaya)
  
  9 mg
• Horse mackerel (baked)
  
  9 mg
• Summer cypress seed (seeds, boiled)
  
  9 mg
• Watermelon seed (roasted and salted)
  
  9 mg
• Ginkgo nut (raw)
  
  9 mg
• Cracker (oil-sprayed)
  
  8 mg
• Bavarian cream
  
  8 mg
• Kasutera
  
  8 mg
• Natural cheese (blue)
  
  8 mg
• Natural cheese (cream)
  
  8 mg
• Hen's egg (tamago-dofu)
  
  8 mg
• Chicken (roast meat, canned with seasonings,)
  
  8 mg