Foods Low in Icosadienoic acid (841st - 860th) (per 100 g edible portion)

• Skipjack, Canned product (flaked meat with seasoning)
  
  6 mg
• Gizzard shad (amazu-zuke)
  
  6 mg
• Chum salmon (aramaki baked)
  
  6 mg
• Loach (boiled)
  
  6 mg
• Sandfish (raw)
  
  6 mg
• Crucian carp (raw)
  
  6 mg
• Crucian carp (boiled)
  
  6 mg
• Tuna, Canned product (flaked white meat in brine)
  
  6 mg
• Black rockfish (raw)
  
  6 mg
• Hen clam (raw)
  
  6 mg
• Sakura shrimp (niboshi)
  
  6 mg
• Mantis shrimp (boiled)
  
  6 mg
• Fish paste product (tsumire)
  
  6 mg
• Rabbit (meat, lean, raw)
  
  6 mg
• Cattle, Beef, Japanese beef cattle (fillet, lean, raw)
  
  6 mg
• Cattle, Imported beef (chuck loin, lean and fat, raw)
  
  6 mg
• Cattle, Imported beef (chuck loin, without subcutaneous fat, raw)
  
  6 mg
• Swine, Pork, medium type breed (fillet, lean, raw)
  
  6 mg
• Sheep, Mutton (loin, lean and fat, raw)
  
  6 mg
• Sparrow (meat, with bone and skin, raw)
  
  6 mg