Foods Low in Icosapentaenoic acid (1041st - 1060th) (per 100 g edible portion)

• Atlantic capelin (semi-dried, raw)
  
  740 mg
• Japanese eel (kabayaki)
  
  750 mg
• Atlantic capelin (semi-dried, baked)
  
  750 mg
• Common Japanese conger (steamed)
  
  760 mg
• With ovary (boiled)
  
  760 mg
• Red sea bream (cultured, baked)
  
  760 mg
• Pacific herring (migaki-nishin)
  
  760 mg
• Red sea bream (cultured, boiled)
  
  770 mg
• Gizzard shad (amazu-zuke)
  
  780 mg
• With ovary (raw)
  
  800 mg
• Japanese pilchard (shioiwashi)
  
  830 mg
• Sandfish (namaboshi)
  
  830 mg
• Japanese pilchard, Canned product (in oil)
  
  850 mg
• Atlantic salmon (cultured, raw)
  
  850 mg
• Pacific herring (raw)
  
  880 mg
• Pacific saury (raw)
  
  890 mg
• Pacific saury (hirakiboshi)
  
  900 mg
• Mackerel, Processed product (shiosaba)
  
  910 mg
• Mezashi (raw)
  
  930 mg
• Mackerel (canned products, in brine)
  
  930 mg