Foods Low in Icosadienoic acid (941st - 960th) (per 100 g edible portion)

• Duck, wild (meat, without skin, raw)
  
  9 mg
• Human milk
  
  9 mg
• Fat greenling (raw)
  
  10 mg
• Tile fish (raw)
  
  10 mg
• Three-line grunt (raw)
  
  10 mg
• Brown sole (baked)
  
  10 mg
• Chum salmon (raw)
  
  10 mg
• Mackerel (saba-bushi)
  
  10 mg
• Shishamo smelt (semi-dried, baked)
  
  10 mg
• Atka mackerel (hirakiboshi)
  
  10 mg
• Young bluefin tuna (raw)
  
  10 mg
• Girella (raw)
  
  10 mg
• Sakura shrimp (dried)
  
  10 mg
• Sheep, Lamb (leg, lean and fat, raw)
  
  10 mg
• Chicken, Fowl meat (wing, with skin, raw)
  
  10 mg
• Steamed bread, Chinese style (meat and vegetable)
  
  10 mg
• Custard cream puff
  
  10 mg
• Tile fish (boiled)
  
  11 mg
• Butterfish (raw)
  
  11 mg
• Japanese pilchard (shioiwashi)
  
  11 mg