Foods High in Icosadienoic acid (141st - 160th) (per 100 g edible portion)

• Chicken, Broiler meat (thigh, with skin, raw)
  
  26 mg
• Swine, Pork, medium type breed (inside ham, without subcutaneous fat,raw)
  
  26 mg
• Swine, Pork, large type breed (boston butt, lean, raw)
  
  26 mg
• Fish paste product (fish ham)
  
  26 mg
• Mackerel (canned productswith seasoning)
  
  26 mg
• Carp (cultured, raw)
  
  26 mg
• Japanese pilchard, Canned product (in oil)
  
  26 mg
• Swine, Pork, large type breed (inside ham, without subcutaneous fat, raw)
  
  25 mg
• Japanese parrot fish (raw)
  
  25 mg
• Ayu sweetfish (uruka)
  
  25 mg
• Swine, Offal (kidney, raw)
  
  24 mg
• Red sea bream (cultured, baked)
  
  24 mg
• Chum salmon (shiozake)
  
  24 mg
• Pink salmon (canned in brine)
  
  24 mg
• Japanese pilchard (baked)
  
  24 mg
• Japanese pilchard (raw)
  
  24 mg
• Chicken, Broiler meat (thigh, with skin, boiled)
  
  23 mg
• Chicken, Broiler meat (thigh, with skin, baked)
  
  23 mg
• Swine, Offal (heart, raw)
  
  23 mg
• Red sea bream (cultured, raw)
  
  23 mg