Foods Low in Icosapentaenoic acid (921st - 940th) (per 100 g edible portion)

• Catfish (raw)
  
  210 mg
• Butterfish (raw)
  
  220 mg
• Japanese anchovy (tazukuri)
  
  220 mg
• Conger pike (raw)
  
  220 mg
• Goldstriped amberjack (raw)
  
  220 mg
• Bastard halibut (cultured, raw)
  
  220 mg
• Wakame (cut and dried)
  
  230 mg
• Horse mackerel (raw)
  
  230 mg
• Japanese sand lance (ameni)
  
  240 mg
• Japanese sculpin (raw)
  
  240 mg
• Chum salmon (boiled)
  
  240 mg
• Silver pomfret (raw)
  
  240 mg
• Sakura shrimp (dried)
  
  240 mg
• Firefly squid (boiled)
  
  240 mg
• Ayu sweetfish (cultured, baked)
  
  250 mg
• Marbled sole (raw)
  
  250 mg
• Blue sprat (seasoned and dried)
  
  250 mg
• Ark shell (canned with seasoning)
  
  250 mg
• Opossum shrimp (tsukudani)
  
  250 mg
• Fish paste product (tsumire)
  
  250 mg