Foods High in Icosadienoic acid (61st - 80th) (per 100 g edible portion)

• Swine, Pork, large type breed (picnic shoulder, lean and fat, raw)
  
  67 mg
• Swine, Ham (uncooked ham, fresh)
  
  63 mg
• Atlantic salmon (cultured, baked)
  
  63 mg
• Swine, Pork, medium type breed (boston butt, without subcutaneous fat, raw)
  
  62 mg
• Swine, Sausage (lyoner)
  
  61 mg
• Swine, Offal (feet, boiled)
  
  61 mg
• Pacific saury (raw)
  
  58 mg
• Swine, Pork, medium type breed (inside ham, lean and fat, raw)
  
  57 mg
• Pacific saury (hirakiboshi)
  
  57 mg
• Hen's egg (whole, dried)
  
  56 mg
• Pacific saury (canned product, with seasoning)
  
  55 mg
• Hen's egg (yolk, raw)
  
  54 mg
• Pacific saury (mirinboshi)
  
  54 mg
• Hen's egg (yolk, boiled)
  
  53 mg
• Mackerel, Processed product (hirakiboshi)
  
  53 mg
• Swine, Pork, large type breed (loin, without subcutaneous fat, raw)
  
  52 mg
• Atlantic salmon (cultured, raw)
  
  52 mg
• Kichiji rockfish (raw)
  
  51 mg
• Swine, Offal (large intestine, boiled)
  
  50 mg
• Swine, Pork, medium type breed (loin, without subcutaneous fat, raw)
  
  49 mg