Foods High in Icosadienoic acid (481st - 500th) (per 100 g edible portion)

• Surf clam (raw)
  
  4 mg
• Whelk (raw)
  
  4 mg
• Pond smelt (raw)
  
  4 mg
• Bastard halibut (wild, raw)
  
  4 mg
• Walleye pollack (karashi-mentaiko)
  
  4 mg
• Walleye pollack (tarako, raw)
  
  4 mg
• Japanese icefish (raw)
  
  4 mg
• Sole (raw)
  
  4 mg
• Skipjack, Canned product (flaked meat in oil)
  
  4 mg
• Pacific halibut (raw)
  
  4 mg
• Golden-thread (raw)
  
  4 mg
• Ayu sweetfish (wild, viscera, baked)
  
  4 mg
• Kinzanji-miso
  
  4 mg
• Soybean, Natto (tera-natto)
  
  4 mg
• Hot cake
  
  3 mg
• Manju (to-manju)
  
  3 mg
• Dorayaki
  
  3 mg
• Natural cheese (edam)
  
  3 mg
• Wasp (maggot, canned with seasoning)
  
  3 mg
• Chicken, Fowl meat (breast, without skin, raw)
  
  3 mg