Foods Low in Icosadienoic acid (821st - 840th) (per 100 g edible portion)

• Cattle, Beef, Japanese beef cattle (chuck, lean, raw)
  
  5 mg
• Cattle, Beef, Japanese beef cattle (rump, lean, raw)
  
  5 mg
• Cattle, Beef, dairy fattened steer (chuck, lean, raw)
  
  5 mg
• Cattle, Beef, dairy fattened steer (fillet, lean, raw)
  
  5 mg
• Cattle, Offal (kidney, raw)
  
  5 mg
• Swine, Offal (small intestine, boiled)
  
  5 mg
• Chicken, Offal (cartilage bone, raw)
  
  5 mg
• Japanese quail's egg (boiled and canned in brine)
  
  5 mg
• Whipping cream (milk and vegetable fat)
  
  5 mg
• Natural cheese (gouda)
  
  5 mg
• Natural cheese (parmesan)
  
  5 mg
• Cheese spread
  
  5 mg
• Boro (soba-boro)
  
  5 mg
• Custard cream bun
  
  5 mg
• Buckwheat flour (outer layer)
  
  6 mg
• Horse mackerel (raw)
  
  6 mg
• Japanese pilchard (maruboshi)
  
  6 mg
• Japanese eel (kabayaki)
  
  6 mg
• Striped marlin (raw)
  
  6 mg
• Skipjack, Processed product (kezuri-bushi)
  
  6 mg