Foods High in Icosatetraenoic acid (161st - 180th) (per 100 g edible portion)

• Japanese seaperch (raw)
  
  19 mg
• Japanese sand lance (raw)
  
  19 mg
• Brownstriped mackerel scad (baked)
  
  19 mg
• Natural cheese (emmental)
  
  18 mg
• With ovary (raw)
  
  18 mg
• Tatamiiwashi
  
  18 mg
• Horse mackerel (boiled)
  
  18 mg
• Purple laver (toasted)
  
  18 mg
• Purple laver (dried)
  
  18 mg
• Japanese sculpin (boiled)
  
  17 mg
• Butterfish (raw)
  
  17 mg
• Purple laver (seasoned and toasted)
  
  17 mg
• Fish paste product (tsumire)
  
  16 mg
• Firefly squid (tsukudani)
  
  16 mg
• Black rockfish (raw)
  
  16 mg
• Atka mackerel (raw)
  
  16 mg
• Goldstriped amberjack (raw)
  
  16 mg
• Crimson sea bream (raw)
  
  16 mg
• Cattle, Imported beef (flank or short plate, lean and fat, raw)
  
  15 mg
• Squid, Processed product (shiokara)
  
  15 mg