Foods Low in Icosadienoic acid (1061st - 1080th) (per 100 g edible portion)

• Purple laver (seasoned and toasted)
  
  19 mg
• Atlantic horse mackerel (raw)
  
  19 mg
• Mirinboshi (japanese pilchard)
  
  19 mg
• Sablefish (raw)
  
  19 mg
• Atlantic capelin (semi-dried, baked)
  
  19 mg
• Willow shiner (raw)
  
  19 mg
• Short-necked clam, Canned product (in brine)
  
  19 mg
• Hard clam (tsukudani)
  
  19 mg
• Firefly squid (tsukudani)
  
  19 mg
• Fish paste product (fish sausage)
  
  19 mg
• Hen's egg (whole, poached)
  
  19 mg
• Purple laver (dried)
  
  20 mg
• Purple laver (toasted)
  
  20 mg
• Japanese sculpin (boiled)
  
  20 mg
• Rainbow trout (cultured in freshwater, raw)
  
  20 mg
• Mackerel (canned products, in brine)
  
  20 mg
• Red sea bream (cultured, boiled)
  
  20 mg
• Firefly squid (seasoned and smoked)
  
  20 mg
• Cattle, Beef, dairy fattened steer (flank or short plate, lean and fat, raw)
  
  20 mg
• Snapping turtle (meat, raw)
  
  20 mg