Foods Low in Icosadienoic acid (921st - 940th) (per 100 g edible portion)

• Cracker (oil-sprayed)
  
  8 mg
• Ginkgo nut (raw)
  
  9 mg
• Watermelon seed (roasted and salted)
  
  9 mg
• Summer cypress seed (seeds, boiled)
  
  9 mg
• Horse mackerel (baked)
  
  9 mg
• Brownstriped mackerel scad (kusaya)
  
  9 mg
• Big-eye sardine (maruboshi)
  
  9 mg
• Chum salmon (sujiko)
  
  9 mg
• Silver warehou (raw)
  
  9 mg
• Red sea bream (wild, raw)
  
  9 mg
• Yellowfin goby (tsukudani)
  
  9 mg
• Conger pike (raw)
  
  9 mg
• Yellowtail (mature, baked)
  
  9 mg
• Atka mackerel (salted)
  
  9 mg
• Cattle, Beef, Japanese beef cattle (rib loin, lean and fat, raw)
  
  9 mg
• Cattle, Beef, Japanese beef cattle (rib loin, without subcutaneous fat,raw)
  
  9 mg
• Cattle, Beef, dairy fattened steer (chuck loin, lean, raw)
  
  9 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean and fat, baked)
  
  9 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean, raw)
  
  9 mg
• Cattle, Beef product (corned beef, canned)
  
  9 mg