Foods Low in Docosahexaenoic acid (DHA) (741st - 760th) (per 100 g edible portion)

• Oyster (cultured, raw)
  
  71 mg
• Brown sole (raw)
  
  72 mg
• Crucian carp (kanroni)
  
  72 mg
• Bar-tailed flathead (raw)
  
  74 mg
• Inobuta (meat, lean and fat, raw)
  
  75 mg
• Japanese scallop (cultured, raw)
  
  76 mg
• Brown sole (boiled)
  
  78 mg
• Pidan
  
  81 mg
• Ocellated octopus (raw)
  
  82 mg
• Swine, Offal (liver, raw)
  
  82 mg
• Purple puffer (raw)
  
  84 mg
• Fish paste product (datemaki)
  
  84 mg
• Ayu sweetfish (wild, baked)
  
  85 mg
• Chum salmon (mefun)
  
  85 mg
• Short-necked clam, Canned product (in brine)
  
  85 mg
• Shrimp, Processed product (tsukudani)
  
  86 mg
• Fish paste product (yaki-chikuwa)
  
  87 mg
• Skipjack (caught in spring, raw)
  
  88 mg
• Fish paste product (fish ham)
  
  89 mg
• Opossum shrimp (shiokara)
  
  91 mg