Foods High in Icosadienoic acid (441st - 460th) (per 100 g edible portion)

• Yellowfin goby (kanroni)
  
  5 mg
• Pacific herring (ovary, dried)
  
  5 mg
• Walleye pollack (tarako, baked)
  
  5 mg
• Crimson sea bream (raw)
  
  5 mg
• Chum salmon (aramaki raw)
  
  5 mg
• Skipjack, Processed product (katsuo-bushi)
  
  5 mg
• Pale chub (raw)
  
  5 mg
• Japanese anchovy (niboshi)
  
  5 mg
• Big-eye sardine (raw)
  
  5 mg
• Japanese sand lance (niboshi)
  
  5 mg
• Ayu sweetfish (cultured, raw)
  
  5 mg
• Matsubara's red rockfish (raw)
  
  5 mg
• Chickpea (whole, oil-roasted and salted)
  
  5 mg
• Yuba (wet type)
  
  5 mg
• Rye (whole flour)
  
  5 mg
• Buckwheat flour (middle layer)
  
  5 mg
• Buckwheat flour (straight)
  
  5 mg
• Instant miso (powdered type)
  
  4 mg
• Butter cake
  
  4 mg
• Doughnut (cake type)
  
  4 mg