Foods Low in Icosadienoic acid (1161st - 1180th) (per 100 g edible portion)

• Lamprey (raw)
  
  43 mg
• Whale (ventral groove meat, raw)
  
  43 mg
• Japanese eel (shirayaki)
  
  44 mg
• Mayonnaise (whole egg type)
  
  44 mg
• Sea urchin (raw gonads)
  
  45 mg
• Shao mai (frozen)
  
  45 mg
• Swine, Pork, large type breed (outside ham, without subcutaneous fat, raw)
  
  46 mg
• Anglerfish (liver, raw)
  
  47 mg
• Pacific saury (baked)
  
  47 mg
• Swine, Pork, large type breed (inside ham, lean and fat, raw)
  
  47 mg
• Swine, Sausage (mixed)
  
  47 mg
• Apple snail (canned in brine)
  
  48 mg
• Swine, Shoulder
  
  48 mg
• Mayonnaise (egg yolk type)
  
  48 mg
• Swine, Pork, medium type breed (loin, without subcutaneous fat, raw)
  
  49 mg
• Swine, Offal (large intestine, boiled)
  
  50 mg
• Kichiji rockfish (raw)
  
  51 mg
• Atlantic salmon (cultured, raw)
  
  52 mg
• Swine, Pork, large type breed (loin, without subcutaneous fat, raw)
  
  52 mg
• Mackerel, Processed product (hirakiboshi)
  
  53 mg