Icosadienoic acid Content of Meats
(81 - 90)
16 mg
(per 226 g edible portion)
Cattle, Beef, dairy fattened steer (chuck loin, without subcutaneous fat,raw)
19 mg
(per 266 g edible portion)
Cattle, Beef, dairy fattened steer (chuck loin, lean and fat, raw)
3 mg
(per 45 g edible portion)
Chicken, Broiler meat (sasami, baked)
8 mg
(per 125 g edible portion)
Chicken, Broiler meat (breast, without skin, raw)
27 mg
(per 446 g edible portion)
Cattle, Imported beef (chuck loin, without subcutaneous fat, raw)
27 mg
(per 456 g edible portion)
Cattle, Imported beef (chuck loin, lean and fat, raw)
-
(per 4 g edible portion)
Chicken, Offal (cartilage bone, raw)
5 mg
(per 105 g edible portion)
Cattle, Beef, dairy fattened steer (fillet, lean, raw)
7 mg
(per 132 g edible portion)
Cattle, Beef, dairy fattened steer (chuck, lean, raw)
9 mg
(per 185 g edible portion)
Cattle, Beef, Japanese beef cattle (rump, lean, raw)
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16 mg(per 226 g edible portion)Cattle, Beef, dairy fattened steer (chuck loin, without subcutaneous fat,raw)
