Foods Low in Icosapentaenoic acid (821st - 840th) (per 100 g edible portion)

• Japanese common squid (raw)
  
  64 mg
• Japanese common squid (boiled)
  
  65 mg
• Snow crab (raw)
  
  68 mg
• Enaga-oni-konbu (dried)
  
  70 mg
• Jackknife clam (raw)
  
  71 mg
• Pacific cod (dried split)
  
  73 mg
• Japanese scallop (cultured, raw)
  
  73 mg
• Ivory shell (raw)
  
  73 mg
• Japanese common squid (baked)
  
  73 mg
• Spear squid (raw)
  
  75 mg
• Fish paste product (mushi-kamaboko)
  
  75 mg
• Amago salmon (cultured, raw)
  
  76 mg
• Flying squid (raw)
  
  76 mg
• Tuna, Canned product (flaked white meat in oil)
  
  77 mg
• Ocellated octopus (raw)
  
  77 mg
• Short-necked clam, Canned product (in brine)
  
  79 mg
• Golden-thread (raw)
  
  81 mg
• Japanese argentine (raw)
  
  81 mg
• King crab (boiled)
  
  81 mg
• Scallop (raw)
  
  82 mg