Foods Low in Docosahexaenoic acid (DHA) (901st - 920th) (per 100 g edible portion)

• Bastard halibut (cultured, raw)
  
  450 mg
• Girella (raw)
  
  450 mg
• Firefly squid (raw)
  
  450 mg
• Brownstriped mackerel scad (kusaya)
  
  460 mg
• Pond smelt (tsukudani)
  
  460 mg
• Japanese eel (viscera, raw)
  
  470 mg
• Frigate mackerel (raw)
  
  470 mg
• Masu trout (cultured, raw)
  
  470 mg
• Sockeye salmon (raw)
  
  480 mg
• Mackerel (saba-bushi)
  
  480 mg
• Pink salmon (salted)
  
  490 mg
• Japanese sand lance (tsukudani)
  
  500 mg
• Skipjack, Processed product (kezuri-bushi)
  
  500 mg
• Common Japanese conger (steamed)
  
  510 mg
• Japanese pilchard (maruboshi)
  
  510 mg
• Carp (cultured, raw)
  
  510 mg
• Chum salmon (baked)
  
  510 mg
• Chum salmon (canned in brine)
  
  510 mg
• Squid, Processed product (kiriika-ameni)
  
  510 mg
• Swordfish (raw)
  
  530 mg