Foods Low in Icosadienoic acid (801st - 820th) (per 100 g edible portion)

• Yuba (wet type)
  
  5 mg
• Chickpea (whole, oil-roasted and salted)
  
  5 mg
• Matsubara's red rockfish (raw)
  
  5 mg
• Ayu sweetfish (cultured, raw)
  
  5 mg
• Japanese sand lance (niboshi)
  
  5 mg
• Big-eye sardine (raw)
  
  5 mg
• Japanese anchovy (niboshi)
  
  5 mg
• Pale chub (raw)
  
  5 mg
• Skipjack, Processed product (katsuo-bushi)
  
  5 mg
• Chum salmon (aramaki raw)
  
  5 mg
• Crimson sea bream (raw)
  
  5 mg
• Walleye pollack (tarako, baked)
  
  5 mg
• Pacific herring (ovary, dried)
  
  5 mg
• Yellowfin goby (kanroni)
  
  5 mg
• Atka mackerel (raw)
  
  5 mg
• Tuna, Canned product (flaked meat with seasoning)
  
  5 mg
• Freshwater clam (raw)
  
  5 mg
• Hard clam (raw)
  
  5 mg
• Cattle, Beef, Japanese beef cattle (chuck, lean and fat, raw)
  
  5 mg
• Cattle, Beef, Japanese beef cattle (chuck, without subcutaneous fat, raw)
  
  5 mg