Foods Low in Icosenoic acid (1221st - 1240th) (per 100 g edible portion)

• Chinook salmon (baked)
  
  1100 mg
• Rapeseed oil
  
  1100 mg
• Atlantic salmon (cultured, baked)
  
  1200 mg
• Peanut oil
  
  1200 mg
• Japanese eel (kabayaki)
  
  1300 mg
• Angry rockfish (raw)
  
  1300 mg
• Pacific herring (migaki-nishin)
  
  1300 mg
• Mackerel, Processed product (hirakiboshi)
  
  1400 mg
• Atlantic capelin (semi-dried, raw)
  
  1400 mg
• Atlantic capelin (semi-dried, baked)
  
  1400 mg
• Japanese bluefish (boiled)
  
  1400 mg
• Pacific herring (raw)
  
  1500 mg
• Mackerel, Processed product (shiosaba)
  
  1600 mg
• Kichiji rockfish (raw)
  
  1700 mg
• Macadamia nut (roasted and salted)
  
  1800 mg
• Mackerel, Processed product (shimesaba)
  
  1800 mg
• Bluefin tuna (fatty meat, raw)
  
  1800 mg
• Ayu sweetfish (cultured, viscera, baked)
  
  1900 mg
• Pacific herring (hirakiboshi)
  
  1900 mg
• Ayu sweetfish (cultured, viscera, raw)
  
  2000 mg