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

• With ovary (raw)
  
  27 mg
• Mackerel (boiled)
  
  27 mg
• Tatamiiwashi
  
  28 mg
• Mackerel (baked)
  
  28 mg
• With ovary (boiled)
  
  29 mg
• Japanese eel (shirayaki)
  
  30 mg
• Pink salmon (canned in brine)
  
  30 mg
• Snapping turtle (meat, raw)
  
  31 mg
• Japanese anchovy (raw)
  
  32 mg
• Red sea bream (cultured, raw)
  
  33 mg
• Mackerel (canned productswith seasoning)
  
  37 mg
• Gizzard shad (amazu-zuke)
  
  38 mg
• Japanese pilchard (shioiwashi)
  
  39 mg
• Pacific herring (smoked)
  
  40 mg
• Mackerel (canned products, miso-ni)
  
  42 mg
• Pacific saury (canned product, kabayaki)
  
  42 mg
• Red sea bream (cultured, boiled)
  
  42 mg
• Red sea bream (cultured, baked)
  
  42 mg
• Pacific saury (baked)
  
  44 mg
• Japanese pilchard, Canned product (in tomato sauce)
  
  46 mg