Foods High in Icosadienoic acid (361st - 380th) (per 100 g edible portion)

• Sponge cake
  
  7 mg
• Natural cheese (camambert)
  
  7 mg
• Sheep, Mutton (leg, lean and fat, raw)
  
  7 mg
• Swine, Pork, large type breed (fillet, lean, raw)
  
  7 mg
• Cattle, Imported beef (chuck loin, lean, raw)
  
  7 mg
• Cattle, Beef, dairy fattened steer (rib loin, without subcutaneous fat,raw)
  
  7 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean and fat, raw)
  
  7 mg
• Cattle, Beef, dairy fattened steer (chuck loin, without subcutaneous fat,raw)
  
  7 mg
• Cattle, Beef, dairy fattened steer (chuck loin, lean and fat, raw)
  
  7 mg
• Fish paste product (datemaki)
  
  7 mg
• Shrimp, Processed product (tsukudani)
  
  7 mg
• Topshell (canned with seasoning)
  
  7 mg
• Yellowtail (mature, raw)
  
  7 mg
• Bastard halibut (cultured, raw)
  
  7 mg
• Loach (raw)
  
  7 mg
• Yellow sea bream (raw)
  
  7 mg
• Japanese seaperch (raw)
  
  7 mg
• Blue sprat (seasoned and dried)
  
  7 mg
• Amberjack (raw)
  
  7 mg
• Barracuda (baked)
  
  7 mg