Foods High in Icosadienoic acid (41st - 60th) (per 100 g edible portion)

• Chicken, Offal (skin, breast, raw)
  
  78 mg
• Swine, Pork, medium type breed (boston butt, lean and fat, raw)
  
  78 mg
• Swine, Pork, large type breed (outside ham, lean and fat, raw)
  
  78 mg
• Chicken, Offal (skin, thigh, raw)
  
  77 mg
• Swine, Loin
  
  77 mg
• Swine, Pork, medium type breed (outside ham, lean and fat, raw)
  
  76 mg
• Swine, Ham (uncooked ham, ripened)
  
  75 mg
• Atlantic mackerel (boiled)
  
  75 mg
• Bluefin tuna (fatty meat, raw)
  
  72 mg
• Whale (blubber, raw)
  
  71 mg
• Mackerel, Processed product (shimesaba)
  
  71 mg
• Atlantic mackerel (baked)
  
  71 mg
• Swine, Ham (bone-in)
  
  70 mg
• Beef tallow
  
  69 mg
• Swine, Offal (tongue, raw)
  
  68 mg
• Swine, Ground meat (raw)
  
  68 mg
• Swine, Pork, large type breed (boston butt, without subcutaneous fat, raw)
  
  68 mg
• Atlantic mackerel (raw)
  
  68 mg
• Pidan
  
  67 mg
• Swine, Pork, medium type breed (picnic shoulder, lean and fat, raw)
  
  67 mg