Foods Low in Icosatrienoic acid (861st - 880th) (per 100 g edible portion)

• Pacific saury (baked)
  
  12 mg
• Pacific saury (canned product, kabayaki)
  
  12 mg
• Red sea bream (cultured, raw)
  
  12 mg
• Pacific herring (smoked)
  
  12 mg
• Masu trout (cultured, raw)
  
  12 mg
• Abalone (shiokara)
  
  12 mg
• Sea urchin (neri-uni)
  
  12 mg
• Cattle, Imported beef (sirloin, lean and fat, raw)
  
  12 mg
• Cattle, Imported beef (flank or short plate, lean and fat, raw)
  
  12 mg
• Swine, Pork, large 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, medium type breed (picnic shoulder, without subcutaneous fat, raw)
  
  12 mg
• Swine, Pork, medium type breed (loin, without subcutaneous fat, raw)
  
  12 mg
• Japanese quail (meat, with skin, raw)
  
  12 mg
• Hen's egg (tamagoyaki, dashimakitamago)
  
  12 mg
• Ice cream (regular)
  
  12 mg
• Bavarian cream
  
  12 mg
• Japanese pilchard (maruboshi)
  
  13 mg
• Japanese sculpin (raw)
  
  13 mg
• Rainbow trout (cultured in freshwater, raw)
  
  13 mg