Foods High in Icosadienoic acid (161st - 180th) (per 100 g edible portion)

• Dogfish (raw)
  
  23 mg
• Masu salmon (baked)
  
  23 mg
• Japanese pilchard (boiled)
  
  23 mg
• Precooked Chinese noodles (dried by frying)
  
  23 mg
• Swine, Pork, medium type breed (boston butt, lean, raw)
  
  22 mg
• Sandfish (namaboshi)
  
  22 mg
• Pacific herring (hirakiboshi)
  
  22 mg
• Mackerel (raw)
  
  22 mg
• Chicken, Offal (heart, raw)
  
  21 mg
• Chicken, Broiler meat (breast, with skin, raw)
  
  21 mg
• Coho salmon (cultured, raw)
  
  21 mg
• Pink salmon (raw)
  
  21 mg
• Japanese sculpin (raw)
  
  21 mg
• Atlantic horse mackerel (baked)
  
  21 mg
• Snapping turtle (meat, raw)
  
  20 mg
• Cattle, Beef, dairy fattened steer (flank or short plate, lean and fat, raw)
  
  20 mg
• Firefly squid (seasoned and smoked)
  
  20 mg
• Red sea bream (cultured, boiled)
  
  20 mg
• Mackerel (canned products, in brine)
  
  20 mg
• Rainbow trout (cultured in freshwater, raw)
  
  20 mg