Foods Low in Icosapentaenoic acid (941st - 960th) (per 100 g edible portion)

• Japanese anchovy (niboshi)
  
  260 mg
• Chum salmon (baked)
  
  260 mg
• Black sea bream (raw)
  
  260 mg
• Pond smelt (ameni)
  
  260 mg
• Sea urchin (tsubu-uni)
  
  260 mg
• Japanese sculpin (boiled)
  
  270 mg
• Alfonsino (raw)
  
  270 mg
• Carp (cultured, raw)
  
  270 mg
• Sockeye salmon (raw)
  
  270 mg
• Horse mackerel (boiled)
  
  290 mg
• Big-eye sardine (raw)
  
  290 mg
• Sockeye salmon (smoked)
  
  290 mg
• Firefly squid (seasoned and smoked)
  
  290 mg
• Brownstriped mackerel scad (baked)
  
  300 mg
• Japanese seaperch (raw)
  
  300 mg
• Red sea bream (wild, raw)
  
  300 mg
• Brownstriped mackerel scad (hirakiboshi)
  
  310 mg
• Dried flounder
  
  310 mg
• Barracouta (raw)
  
  310 mg
• Young bluefin tuna (raw)
  
  310 mg