Foods Low in Icosadienoic acid (1141st - 1160th) (per 100 g edible portion)

• Pacific herring (smoked)
  
  33 mg
• Yellowtail (young, cultured, raw)
  
  33 mg
• Cattle, Beef, Japanese beef cattle (chuck loin, lean and fat, raw)
  
  34 mg
• Cattle, Beef, Japanese beef cattle (chuck loin, without subcutaneous fat,raw)
  
  34 mg
• Pacific saury (canned product, kabayaki)
  
  35 mg
• Japanese pilchard, Canned product (kabayaki)
  
  36 mg
• Japanese sculpin (tsukudani)
  
  36 mg
• Swine (roast pork)
  
  36 mg
• Rainbow trout (cultured in sea, raw)
  
  37 mg
• Southern black cod (raw)
  
  37 mg
• Japanese eel (cultured, raw)
  
  38 mg
• Carp (cultured, boiled)
  
  40 mg
• Rainbow trout (cultured in sea, baked)
  
  40 mg
• Chinook salmon (baked)
  
  40 mg
• Mackerel, Processed product (shiosaba)
  
  41 mg
• Catfish (raw)
  
  41 mg
• Cattle, Beef, Japanese beef cattle (chuck loin, lean, raw)
  
  41 mg
• Swine, Pork, large type breed (picnic shoulder, without subcutaneous fat, raw)
  
  41 mg
• Swine, Ham (loin)
  
  41 mg
• Swine, Pork, medium type breed (picnic shoulder, without subcutaneous fat, raw)
  
  42 mg