Foods Low in Icosatrienoic acid (1081st - 1100th) (per 100 g edible portion)

• Carp (cultured, viscera, raw)
  
  35 mg
• Cattle, Beef, Japanese beef cattle (sirloin, lean and fat, raw)
  
  35 mg
• Aigamo (meat, with skin, raw)
  
  35 mg
• Hen's egg (yolk, sugared)
  
  35 mg
• Cattle, Beef, Japanese beef cattle (flank or short plate, lean and fat, raw)
  
  36 mg
• Cattle, Beef, dairy fattened steer (rib loin, without subcutaneous fat,raw)
  
  36 mg
• Swine, Sausage (dry)
  
  36 mg
• Cattle, Beef, Japanese beef cattle (rib loin, without subcutaneous fat,raw)
  
  37 mg
• Swine (liver paste)
  
  37 mg
• Swine (smoked liver)
  
  37 mg
• Cattle, Beef, Japanese beef cattle (rib loin, lean and fat, raw)
  
  38 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean and fat, raw)
  
  38 mg
• Purple laver (seasoned and toasted)
  
  39 mg
• Whipping cream (milk fat)
  
  39 mg
• Cattle, Beef, dairy fattened steer (flank or short plate, lean and fat, raw)
  
  40 mg
• Purple laver (dried)
  
  41 mg
• Purple laver (toasted)
  
  41 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean and fat, boiled)
  
  44 mg
• Cattle, Beef, dairy fattened steer (inside round, fat, raw)
  
  46 mg
• Cream (milk fat)
  
  46 mg