Foods Low in Icosapentaenoic acid (1061st - 1080th) (per 100 g edible portion)

• Coho salmon (cultured, baked)
  
  940 mg
• Yellowtail (mature, raw)
  
  940 mg
• Hairtail (raw)
  
  970 mg
• Yellowtail (young, cultured, raw)
  
  980 mg
• Atlantic salmon (cultured, baked)
  
  1000 mg
• Pacific saury (mirinboshi)
  
  1000 mg
• Pacific saury (canned product, with seasoning)
  
  1000 mg
• Yellowtail (mature, baked)
  
  1000 mg
• Purple laver (seasoned and toasted)
  
  1100 mg
• Japanese anchovy (raw)
  
  1100 mg
• Japanese pilchard (boiled)
  
  1100 mg
• Mackerel (canned products, miso-ni)
  
  1100 mg
• Mackerel (canned productswith seasoning)
  
  1100 mg
• Pacific herring (smoked)
  
  1100 mg
• Striped mullet (karasumi)
  
  1100 mg
• Purple laver (dried)
  
  1200 mg
• Purple laver (toasted)
  
  1200 mg
• Japanese pilchard (raw)
  
  1200 mg
• Japanese pilchard (baked)
  
  1200 mg
• Japanese pilchard, Canned product (in brine)
  
  1200 mg