Foods Low in Icosadienoic acid (221st - 240th) (per 100 g edible portion)

• Yellow sweet pepper (fruit, sauted)
  
  0 mg
• Soybean sprout (raw)
  
  0 mg
• Soybean sprout (boiled)
  
  0 mg
• Acerola (raw)
  
  0 mg
• Avocado (raw)
  
  0 mg
• Satsuma mandarin (segments, normal ripening type, raw)
  
  0 mg
• Satsuma mandarin (juice sacs, normal ripening type, raw)
  
  0 mg
• Satsuma mandarin (fruit juices, straight fruit juice)
  
  0 mg
• Satsuma mandarin (fruit juices, reconstituted fruit juice)
  
  0 mg
• Satsuma mandarin (fruit juices, juice with juice sacs)
  
  0 mg
• Satsuma mandarin (fruit juices, 50% fruit juice beverage)
  
  0 mg
• Satsuma mandarin (fruit juices, 20% fruit juice beverage)
  
  0 mg
• Satsuma mandarin (canned in light syrup, solids)
  
  0 mg
• Satsuma mandarin (canned in light syrup, liquid)
  
  0 mg
• Olive (pickles, ripe olives)
  
  0 mg
• Kaki, Japanese persimmon (nonastringent, raw)
  
  0 mg
• Kaki, Japanese persimmon (astringency removed, raw)
  
  0 mg
• Kaki, Japanese persimmon (dried)
  
  0 mg
• Kumquat (whole, raw)
  
  0 mg
• Durian (raw)
  
  0 mg