Icosenoic acid Content of Foods
(21 - 30)
1718 mg
(per 207 g edible portion)
Chinook salmon (raw)
1422 mg
(per 180 g edible portion)
Pink salmon (canned in brine)
79 mg
(per 10 g edible portion)
Pine nut (roasted)
110 mg
(per 15 g edible portion)
Mayonnaise (whole egg type)
402 mg
(per 55 g edible portion)
Sockeye salmon (baked)
101 mg
(per 14 g edible portion)
Mayonnaise (egg yolk type)
6912 mg
(per 960 g edible portion)
Pink salmon (baked)
552 mg
(per 80 g edible portion)
Coho salmon (cultured, baked)
79 mg
(per 12 g edible portion)
Lard
660 mg
(per 100 g edible portion)
Vegetable oil, blend
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