Foods Low in Icosadienoic acid (1081st - 1100th) (per 100 g edible portion)

• Atlantic horse mackerel (baked)
  
  21 mg
• Japanese sculpin (raw)
  
  21 mg
• Pink salmon (raw)
  
  21 mg
• Coho salmon (cultured, raw)
  
  21 mg
• Chicken, Broiler meat (breast, with skin, raw)
  
  21 mg
• Chicken, Offal (heart, raw)
  
  21 mg
• Mackerel (raw)
  
  22 mg
• Pacific herring (hirakiboshi)
  
  22 mg
• Sandfish (namaboshi)
  
  22 mg
• Swine, Pork, medium type breed (boston butt, lean, raw)
  
  22 mg
• Precooked Chinese noodles (dried by frying)
  
  23 mg
• Japanese pilchard (boiled)
  
  23 mg
• Masu salmon (baked)
  
  23 mg
• Dogfish (raw)
  
  23 mg
• Red sea bream (cultured, raw)
  
  23 mg
• Swine, Offal (heart, raw)
  
  23 mg
• Chicken, Broiler meat (thigh, with skin, baked)
  
  23 mg
• Chicken, Broiler meat (thigh, with skin, boiled)
  
  23 mg
• Japanese pilchard (raw)
  
  24 mg
• Japanese pilchard (baked)
  
  24 mg