Foods Low in Icosapentaenoic acid (761st - 780th) (per 100 g edible portion)

• Skipjack, Processed product (shiokara)
  
  28 mg
• Japanese whiting (raw)
  
  28 mg
• Bar-tailed flathead (raw)
  
  28 mg
• Freshwater clam (raw)
  
  28 mg
• Japanese quail's egg (boiled and canned in brine)
  
  28 mg
• Tiger prawn (cultured, boiled)
  
  29 mg
• Topshell (canned with seasoning)
  
  30 mg
• Tilapia (raw)
  
  31 mg
• Northern shrimp (raw)
  
  31 mg
• Fish paste product (sumaki-kamaboko)
  
  31 mg
• Shiba shrimp (raw)
  
  32 mg
• Wakame Blanched and salted (desalted)
  
  33 mg
• Pacific cod (baked)
  
  33 mg
• Fish paste product (kanifumi-kamaboko)
  
  33 mg
• Japanese quail's egg (whole, raw)
  
  34 mg
• Dried shark fin
  
  35 mg
• Tiger prawn (cultured, raw)
  
  35 mg
• Common octopus (boiled)
  
  35 mg
• Walleye pollack (sukimidara)
  
  37 mg
• Albacore (raw)
  
  37 mg