Foods High in Icosadienoic acid (381st - 400th) (per 100 g edible portion)

• Japanese anchovy (tazukuri)
  
  7 mg
• Japanese anchovy (raw)
  
  7 mg
• Japanese sand lance (tsukudani)
  
  7 mg
• Pacific Ocean perch (raw)
  
  7 mg
• Ayu sweetfish (cultured, baked)
  
  7 mg
• Kezuri-konbu
  
  7 mg
• Ginkgo nut (boiled)
  
  7 mg
• Chinese style instant cup noodles (dried by hot air)
  
  7 mg
• Custard pudding
  
  6 mg
• Natural cheese (emmental)
  
  6 mg
• Cream (milk and vegetable fat)
  
  6 mg
• Chicken, Broiler meat (sasami, baked)
  
  6 mg
• Chicken, Broiler meat (breast, without skin, raw)
  
  6 mg
• Chicken, Fowl meat (thigh, without skin, raw)
  
  6 mg
• Sparrow (meat, with bone and skin, raw)
  
  6 mg
• Sheep, Mutton (loin, lean and fat, raw)
  
  6 mg
• Swine, Pork, medium type breed (fillet, lean, raw)
  
  6 mg
• Cattle, Imported beef (chuck loin, without subcutaneous fat, raw)
  
  6 mg
• Cattle, Imported beef (chuck loin, lean and fat, raw)
  
  6 mg
• Cattle, Beef, Japanese beef cattle (fillet, lean, raw)
  
  6 mg