Foods Low in Icosatrienoic acid (1021st - 1040th) (per 100 g edible portion)

• Horse mackerel (hirakiboshi, baked)
  
  23 mg
• Butterfish (raw)
  
  23 mg
• Japanese pilchard (boiled)
  
  23 mg
• Japanese pilchard, Canned product (with seasoning)
  
  23 mg
• Atlantic salmon (cultured, raw)
  
  23 mg
• Tilapia (raw)
  
  23 mg
• Cattle, Beef, dairy fattened steer (rump, lean and fat, raw)
  
  23 mg
• Cattle, Offal (abomasum, boiled)
  
  23 mg
• Swine, Sausage (fresh sausage)
  
  23 mg
• Cream (milk and vegetable fat)
  
  23 mg
• Natural cheese (parmesan)
  
  23 mg
• Japanese pilchard (raw)
  
  24 mg
• Japanese pilchard (baked)
  
  24 mg
• Cattle, Beef, dairy fattened steer (chuck, without subcutaneous fat, raw)
  
  24 mg
• Swine, Ham (shoulder)
  
  24 mg
• Swine, Sausage (frankfurter)
  
  24 mg
• Chicken, Broiler meat (wing , with skin, raw)
  
  24 mg
• Catfish (raw)
  
  25 mg
• Cattle, Imported beef (chuck, fat, raw)
  
  25 mg
• Cattle, Ground meat (raw)
  
  25 mg