Ranked List Of 35 Foods With Osbond Acid (22:5 c)
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Below we list 35 foods that contain osbond acid (22:5 c). It's sorted from the food with the most amount to the food with the least amount.
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Foods Ranked 1 - 35 With Osbond Acid (22:5 c)
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| Rank | Food | per 100g | per Oz |
|---|
| 1. | Butter (Salted) | 39 mg | 11.1 mg |
| 2. | Cooked Cured Bacon (Pork, Restaurant) | 24 mg | 6.8 mg |
| 3. | Pan-Fried Italian Pork Sausage (Mild) | 24 mg | 6.8 mg |
| 4. | Cheese (Pasteurized Process, American, Fortified With Vitamin D) | 21 mg | 6 mg |
| 5. | Pan-Fried Chorizo (Pork Sausage, Link Or Ground) | 20 mg | 5.7 mg |
| 6. | Cheddar (Cheese, Includes USDA Food Distr. Program) | 18 mg | 5.1 mg |
| 7. | Swiss Cheese | 18 mg | 5.1 mg |
| 8. | Dry White Cheese (Queso Seco) | 17 mg | 4.8 mg |
| 9. | American Cheese (Restaurant) | 17 mg | 4.8 mg |
| 10. | Pan-Broiled Crumbles Ground Turkey (93% Lean, 7% Fat) | 16 mg | 4.5 mg |
| 11. | Parmesan Cheese (Grated) | 15 mg | 4.3 mg |
| 12. | Grilled T-Bone Steak (Beef Short Loin, Grade: Choice, Bone-In, Meat Only, Trimmed To 1/8" Fat) | 13 mg | 3.7 mg |
| 13. | Unheated Beef Frankfurter | 13 mg | 3.7 mg |
| 14. | Mozzarella (Cheese, Low Moisture, Part-Skim) | 12 mg | 3.4 mg |
| 15. | Roasted Tenderloin Roast (Beef Loin, Grade: Select, Boneless, Meat Only, Trimmed To 0" Fat) | 11 mg | 3.1 mg |
| 16. | Raw Eye Of Round Roast (Beef Round, Grade: Select, Boneless, Meat Only, Trimmed To 0" Fat) | 11 mg | 3.1 mg |
| 17. | Braised Broiler-fryer Breast (Boneless, Skinless, Meat Only, Chicken) | 10 mg | 2.8 mg |
| 18. | Raw Turkey Sausage (Breakfast Links, Mild) | 9 mg | 2.6 mg |
| 19. | Unprepared Breakfast Beef Sausage (Pre-Cooked) | 9 mg | 2.6 mg |
| 20. | Braised Broiler-fryer Drumsticks (Dark Meat, Meat Only, Chicken) | 8 mg | 2.3 mg |
| 21. | Raw Top Round Roast (Beef Round, Grade: Select, Boneless, Meat Only, Trimmed To 0" Fat) | 8 mg | 2.3 mg |
| 22. | Raw Porterhouse Steak (Beef Short Loin, Grade: Select, Meat Only, Trimmed To 1/8" Fat) | 8 mg | 2.3 mg |
| 23. | Raw Top Loin Steak (Beef Loin, Grade: Choice, Lip-On, Boneless, Meat Only, Trimmed To 1/8" Fat) | 8 mg | 2.3 mg |
| 24. | Ricotta (Cheese, Whole Milk) | 7 mg | 2 mg |
| 25. | Sliced Ham (Restaurant) | 6 mg | 1.7 mg |
| 26. | Raw Haddock (Fish) | 5 mg | 1.4 mg |
| 27. | Ham (Sliced, Pre-Packaged, Deli Meat, 96% fat Free, Water Added) | 5 mg | 1.4 mg |
| 28. | Pork Tamale (Latino Restaurant) | 5 mg | 1.4 mg |
| 29. | Raw Alaska Pollock (May Contain Additives To Retain Moisture, Fish) | 4 mg | 1.1 mg |
| 30. | Fish Light Tuna (Canned In Water, Drained Solids, Includes USDA Food Distr. Program) | 4 mg | 1.1 mg |
| 31. | Pupusas Con Frijoles (Bean Pupusas, Latino Restaurant) | 3 mg | 0.9 mg |
| 32. | Sweet & Sour Pork (Chinese Restaurant) | 3 mg | 0.9 mg |
| 33. | Whole Milk (With Added Vitamin D, 3.25% Milkfat) | 2 mg | 0.6 mg |
| 34. | Cottage Cheese (Lowfat, 2% Milkfat) | 1 mg | 0.3 mg |
| 35. | Milk (With Added Vitamin A & Vitamin D, Fluid, Reduced Fat, 2% Milkfat) | 1 mg | 0.3 mg |
Figure 1. Foods with osbond acid (22:5 c) 1 to 35