Foods High in Icosadienoic acid (121st - 140th) (per 100 g edible portion)

• Mackerel (canned products, miso-ni)
  
  30 mg
• Mackerel (baked)
  
  30 mg
• Chinook salmon (raw)
  
  30 mg
• Aigamo (meat, with skin, raw)
  
  29 mg
• Swine, Pork, medium type breed (outside ham, without subcutaneous fat,raw)
  
  29 mg
• Swine, Pork, large type breed (inside ham, without subcutaneous fat, baked)
  
  29 mg
• Hairtail (raw)
  
  29 mg
• Mackerel (boiled)
  
  29 mg
• Caviar (salted product)
  
  29 mg
• Common Japanese conger (raw)
  
  29 mg
• Chicken, Broiler meat (wing , with skin, raw)
  
  28 mg
• Chicken, Fowl meat (thigh, with skin, raw)
  
  28 mg
• Chum salmon (canned in brine)
  
  28 mg
• Hemp seed (dried)
  
  28 mg
• Chicken, Fowl meat (breast, with skin, raw)
  
  27 mg
• Striped mullet (karasumi)
  
  27 mg
• Coho salmon (cultured, baked)
  
  27 mg
• Pink salmon (baked)
  
  27 mg
• Common Japanese conger (steamed)
  
  27 mg
• Ice cream (high fat)
  
  26 mg