Foods High in Icosatetraenoic acid (181st - 200th) (per 100 g edible portion)

• Atka mackerel (salted)
  
  15 mg
• Japanese sand lance (niboshi)
  
  15 mg
• Cattle, Imported beef (sirloin, lean and fat, raw)
  
  14 mg
• Pacific herring (ovary, raw)
  
  14 mg
• Amberjack (raw)
  
  14 mg
• Japanese sculpin (raw)
  
  14 mg
• Big-eye sardine (maruboshi)
  
  14 mg
• Horse mackerel (raw)
  
  14 mg
• Natural cheese (parmesan)
  
  13 mg
• Walleye pollack (tarako, baked)
  
  13 mg
• Japanese icefish (raw)
  
  13 mg
• Mirinboshi (anchovy)
  
  13 mg
• Big-eye sardine (raw)
  
  13 mg
• Japanese sand lance (tsukudani)
  
  13 mg
• Sea urchin (neri-uni)
  
  12 mg
• Firefly squid (raw)
  
  12 mg
• Abalone (shiokara)
  
  12 mg
• Crucian carp (kanroni)
  
  12 mg
• Blue sprat (seasoned and dried)
  
  12 mg
• Barracuda (baked)
  
  12 mg