Foods High in Icosatrienoic acid (461st - 480th) (per 100 g edible portion)

• Fish paste product (tsumire)
  
  4 mg
• Mantis shrimp (boiled)
  
  4 mg
• Short-necked clam, Canned product (with seasoning)
  
  4 mg
• Short-necked clam, Canned product (in brine)
  
  4 mg
• Short-necked clam (tsukudani)
  
  4 mg
• Japanese bluefish (boiled)
  
  4 mg
• Atka mackerel (hirakiboshi)
  
  4 mg
• Pacific herring (ovary, dried)
  
  4 mg
• Shishamo smelt (semi-dried, baked)
  
  4 mg
• Shishamo smelt (semi-dried, raw)
  
  4 mg
• Mackerel (saba-bushi)
  
  4 mg
• Sockeye salmon (smoked)
  
  4 mg
• Chum salmon (raw)
  
  4 mg
• Blue sprat (seasoned and dried)
  
  4 mg
• Amberjack (raw)
  
  4 mg
• Skipjack, Processed product (katsuo-bushi)
  
  4 mg
• Angry rockfish (raw)
  
  4 mg
• Mirinboshi (anchovy)
  
  4 mg
• Big-eye sardine (maruboshi)
  
  4 mg
• Japanese sand lance (raw)
  
  4 mg