Foods Low in Icosenoic acid (1161st - 1180th) (per 100 g edible portion)

• Chum salmon (raw)
  
  450 mg
• Mackerel (canned productswith seasoning)
  
  450 mg
• Peanut (oil-roasted and salted)
  
  460 mg
• Atlantic horse mackerel (baked)
  
  470 mg
• Japanese pilchard, Canned product (kabayaki)
  
  470 mg
• Mackerel (canned products, in brine)
  
  470 mg
• Yellowtail (mature, raw)
  
  470 mg
• Atlantic horse mackerel (raw)
  
  480 mg
• Swine, Pork, large type breed (inside ham, fat, raw)
  
  480 mg
• Pink salmon (salted)
  
  490 mg
• Dogfish (raw)
  
  490 mg
• Mackerel (boiled)
  
  500 mg
• Swine, Pork, large type breed (outside ham, fat, raw)
  
  500 mg
• Japanese pilchard, Canned product (in oil)
  
  510 mg
• Pink salmon (raw)
  
  510 mg
• Chum salmon (boiled)
  
  510 mg
• Mackerel (baked)
  
  520 mg
• Yellowtail (mature, baked)
  
  520 mg
• Swine, Pork, medium type breed (boston butt, fat, raw)
  
  520 mg
• Swine, Pork, medium type breed (outside ham, fat, raw)
  
  520 mg