Foods High in Icosatrienoic acid (261st - 280th) (per 100 g edible portion)

• Japanese quail (meat, with skin, raw)
  
  12 mg
• Swine, Pork, medium type breed (loin, without subcutaneous fat, raw)
  
  12 mg
• Swine, Pork, medium type breed (picnic shoulder, without subcutaneous fat, raw)
  
  12 mg
• Swine, Pork, large type breed (outside ham, without subcutaneous fat, raw)
  
  12 mg
• Swine, Pork, large type breed (picnic shoulder, without subcutaneous fat, raw)
  
  12 mg
• Cattle, Imported beef (flank or short plate, lean and fat, raw)
  
  12 mg
• Cattle, Imported beef (sirloin, lean and fat, raw)
  
  12 mg
• Sea urchin (neri-uni)
  
  12 mg
• Abalone (shiokara)
  
  12 mg
• Masu trout (cultured, raw)
  
  12 mg
• Pacific herring (smoked)
  
  12 mg
• Red sea bream (cultured, raw)
  
  12 mg
• Pacific saury (canned product, kabayaki)
  
  12 mg
• Pacific saury (baked)
  
  12 mg
• Mackerel, Processed product (shiosaba)
  
  12 mg
• Tatamiiwashi
  
  12 mg
• Ayu sweetfish (cultured, raw)
  
  12 mg
• Amago salmon (cultured, raw)
  
  12 mg
• Short cake
  
  11 mg
• Chicken, Broiler meat (thigh, without skin, baked)
  
  11 mg