Foods High in Icosenoic acid (41st - 60th) (per 100 g edible portion)

• Chinook salmon (raw)
  
  830 mg
• Carp (cultured, viscera, raw)
  
  800 mg
• Pink salmon (canned in brine)
  
  790 mg
• Pine nut (roasted)
  
  790 mg
• Rainbow trout (cultured in sea, baked)
  
  770 mg
• Chum salmon (canned in brine)
  
  740 mg
• Mayonnaise (whole egg type)
  
  730 mg
• Sockeye salmon (baked)
  
  730 mg
• Mayonnaise (egg yolk type)
  
  720 mg
• Pink salmon (baked)
  
  720 mg
• Lamprey (dried)
  
  700 mg
• Coho salmon (cultured, baked)
  
  690 mg
• Rainbow trout (cultured in sea, raw)
  
  680 mg
• Lard
  
  660 mg
• Vegetable oil, blend
  
  660 mg
• Chum salmon (shiozake)
  
  660 mg
• Peanut (roasted)
  
  650 mg
• Whale (blubber, raw)
  
  640 mg
• Japanese eel (shirayaki)
  
  640 mg
• Peanut (dried)
  
  610 mg