Foods Low in Icosadienoic acid (461st - 480th) (per 100 g edible portion)

• Barley (pressed grain, raw)
  
  Tr
• Barley (splited grain, raw)
  
  Tr
• Barley, Noodles (dry form, raw)
  
  Tr
• Barley, Noodles (dry form, boiled)
  
  Tr
• Premixed flour (for tenpura)
  
  Tr
• Chinese yam, Nagaimo (tuberous root, boiled)
  
  Tr
• Chinese yam, Yamatoimo (tuberous root, raw)
  
  Tr
• Adzuki bean (boiled, canned in syrup)
  
  Tr
• Mung bean (whole, dried, boiled)
  
  Tr
• Japanese chestnut (raw)
  
  Tr
• Japanese chestnut (boiled)
  
  Tr
• Japanese chestnut (kanroni)
  
  Tr
• Lotus seed (immature, raw)
  
  Tr
• Water chestnut (raw)
  
  Tr
• Green pea (frozen)
  
  Tr
• Pumpkin, Japan (fruit, raw)
  
  Tr
• Pumpkin, Japan (fruit, boiled)
  
  Tr
• Komatsuna (leaves, raw)
  
  Tr
• Komatsuna (leaves, boiled)
  
  Tr
• Celery (petiole, raw)
  
  Tr