Foods High in Icosadienoic acid (421st - 440th) (per 100 g edible portion)

• Custard cream bun
  
  5 mg
• Boro (soba-boro)
  
  5 mg
• Cheese spread
  
  5 mg
• Natural cheese (parmesan)
  
  5 mg
• Natural cheese (gouda)
  
  5 mg
• Whipping cream (milk and vegetable fat)
  
  5 mg
• Japanese quail's egg (boiled and canned in brine)
  
  5 mg
• Chicken, Offal (cartilage bone, raw)
  
  5 mg
• Swine, Offal (small intestine, boiled)
  
  5 mg
• Cattle, Offal (kidney, raw)
  
  5 mg
• Cattle, Beef, dairy fattened steer (fillet, lean, raw)
  
  5 mg
• Cattle, Beef, dairy fattened steer (chuck, lean, raw)
  
  5 mg
• Cattle, Beef, Japanese beef cattle (rump, lean, raw)
  
  5 mg
• Cattle, Beef, Japanese beef cattle (chuck, lean, raw)
  
  5 mg
• Cattle, Beef, Japanese beef cattle (chuck, without subcutaneous fat, raw)
  
  5 mg
• Cattle, Beef, Japanese beef cattle (chuck, lean and fat, raw)
  
  5 mg
• Hard clam (raw)
  
  5 mg
• Freshwater clam (raw)
  
  5 mg
• Tuna, Canned product (flaked meat with seasoning)
  
  5 mg
• Atka mackerel (raw)
  
  5 mg