Foods Low in Henicosapentaenoic acid (261st - 280th) (per 100 g edible portion)

• Abalone (shiokara)
  
  0 mg
• Japanese scallop (cultured, raw)
  
  0 mg
• Apple snail (canned in brine)
  
  0 mg
• Oyster (canned in oil, smoked)
  
  0 mg
• Pond snail (raw)
  
  0 mg
• Topshell (canned with seasoning)
  
  0 mg
• Ivory shell (raw)
  
  0 mg
• Giant tiger shrimp (cultured, raw)
  
  0 mg
• Crab, Processed product (ganzuke)
  
  0 mg
• Sea urchin (neri-uni)
  
  0 mg
• Jellyfish (salted, desalted)
  
  0 mg
• Fish paste product (yaki-chikuwa)
  
  0 mg
• Fish paste product (datemaki)
  
  0 mg
• Wild boar (meat, lean and fat, raw)
  
  0 mg
• Inobuta (meat, lean and fat, raw)
  
  0 mg
• Cattle, Beef, Japanese beef cattle (chuck, lean and fat, raw)
  
  0 mg
• Cattle, Beef, Japanese beef cattle (chuck, without subcutaneous fat, raw)
  
  0 mg
• Cattle, Beef, Japanese beef cattle (chuck, lean, raw)
  
  0 mg
• Cattle, Beef, Japanese beef cattle (chuck, fat, raw)
  
  0 mg
• Cattle, Beef, Japanese beef cattle (chuck loin, lean and fat, raw)
  
  0 mg