Foods Low in Icosapentaenoic acid (1081st - 1100th) (per 100 g edible portion)
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Japanese pilchard, Canned product (in tomato sauce)
1300 mg
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Pacific herring (ovary, dried)
1300 mg
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Southern bluefin tuna (fatty meat, raw)
1300 mg
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Japanese pilchard (namaboshi)
1400 mg
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Mirinboshi (japanese pilchard)
1400 mg
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Japanese pilchard, Canned product (with seasoning)
1400 mg
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Pacific herring (hirakiboshi)
1400 mg
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Bluefin tuna (fatty meat, raw)
1400 mg
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Kichiji rockfish (raw)
1500 mg
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Lamprey (raw)
1500 mg
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Ayu sweetfish (cultured, viscera, raw)
1600 mg
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Chum salmon (ikura)
1600 mg
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Atlantic mackerel (raw)
1600 mg
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Mackerel, Processed product (shimesaba)
1600 mg
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Atlantic mackerel (boiled)
1700 mg
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Atlantic mackerel (baked)
1700 mg
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Ayu sweetfish (cultured, viscera, baked)
1800 mg
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Japanese pilchard, Canned product (kabayaki)
1800 mg
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Chum salmon (sujiko)
2100 mg
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Mackerel, Processed product (hirakiboshi)
2200 mg