Foods Low in Docosatetraenoic acid (861st - 880th) (per 100 g edible portion)

• Chicken, Broiler meat (thigh, without skin, raw)
  
  15 mg
• Chicken, Broiler meat (thigh, without skin, baked)
  
  15 mg
• Ayu sweetfish (cultured, viscera, baked)
  
  16 mg
• Striped mullet (karasumi)
  
  16 mg
• Swine, Pork, large type breed (boston butt, lean and fat, raw)
  
  16 mg
• Swine, Pork, large type breed (loin, lean and fat, raw)
  
  16 mg
• Japanese quail (meat, with skin, raw)
  
  16 mg
• Sparrow (meat, with bone and skin, raw)
  
  16 mg
• Chum salmon (canned in brine)
  
  17 mg
• Pacific saury (canned product, kabayaki)
  
  17 mg
• Chicken, Broiler meat (wing , with skin, raw)
  
  17 mg
• Swine, Pork, large type breed (loin, lean and fat, boiled)
  
  18 mg
• Swine, Pork, medium type breed (inside ham, lean and fat, raw)
  
  18 mg
• Mackerel, Processed product (shiosaba)
  
  19 mg
• Pacific saury (mirinboshi)
  
  19 mg
• Mackerel, Processed product (shimesaba)
  
  20 mg
• Pacific saury (canned product, with seasoning)
  
  20 mg
• Swine, Pork, medium type breed (picnic shoulder, lean and fat, raw)
  
  20 mg
• Swine, Pork, medium type breed (boston butt, without subcutaneous fat, raw)
  
  20 mg
• Pacific saury (baked)
  
  21 mg