Foods High in Icosenoic acid (121st - 140th) (per 100 g edible portion)

• Red sea bream (cultured, boiled)
  
  340 mg
• Red sea bream (cultured, baked)
  
  330 mg
• Chum salmon (aramaki baked)
  
  330 mg
• Japanese pilchard (boiled)
  
  330 mg
• Atlantic horse mackerel (boiled)
  
  330 mg
• Swine, Sausage (dry)
  
  320 mg
• Japanese pilchard (baked)
  
  320 mg
• Japanese pilchard (raw)
  
  320 mg
• Spanish mackerel (baked)
  
  300 mg
• Mezashi (baked)
  
  300 mg
• Ayu sweetfish (cultured, baked)
  
  300 mg
• Wild boar (meat, lean and fat, raw)
  
  290 mg
• Ayu sweetfish (uruka)
  
  290 mg
• Safflower oil
  
  280 mg
• Olive oil
  
  280 mg
• Swine (liver paste)
  
  280 mg
• With ovary (boiled)
  
  280 mg
• Japanese pilchard, Canned product (in tomato sauce)
  
  280 mg
• Japanese pilchard, Canned product (in brine)
  
  280 mg
• Swine, Pork, medium type breed (belly, lean and fat, raw)
  
  270 mg