Foods High in Icosatrienoic acid (221st - 240th) (per 100 g edible portion)

• Swine, Ham (uncooked ham, fresh)
  
  15 mg
• Swine, Ham (bone-in)
  
  15 mg
• Swine, Ground meat (raw)
  
  15 mg
• Cattle, Beef, dairy fattened steer (inside round, lean, raw)
  
  15 mg
• Wild boar (meat, lean and fat, raw)
  
  15 mg
• Red sea bream (cultured, baked)
  
  15 mg
• Red sea bream (cultured, boiled)
  
  15 mg
• Pacific saury (raw)
  
  15 mg
• Chinook salmon (baked)
  
  15 mg
• Gizzard shad (amazu-zuke)
  
  15 mg
• Mirinboshi (japanese pilchard)
  
  15 mg
• Japanese anchovy (raw)
  
  15 mg
• Natural cheese (edam)
  
  14 mg
• Cattle, Beef, dairy fattened steer (outside round, lean, raw)
  
  14 mg
• Cattle, Beef, dairy fattened steer (sirloin, lean, raw)
  
  14 mg
• Yellowtail (mature, raw)
  
  14 mg
• Chinook salmon (raw)
  
  14 mg
• Carp (cultured, raw)
  
  14 mg
• Alfonsino (raw)
  
  14 mg
• Japanese sculpin (boiled)
  
  14 mg