Foods Low in Icosatetraenoic acid (641st - 660th) (per 100 g edible portion)

• Skipjack (caught in spring, raw)
  
  1 mg
• Skipjack, Processed product (namari)
  
  1 mg
• Skipjack, Processed product (namari-bushi)
  
  1 mg
• Skipjack, Processed product (shiokara)
  
  1 mg
• Bar-tailed flathead (raw)
  
  1 mg
• Walleye pollack (surimi)
  
  1 mg
• Walleye pollack (sukimidara)
  
  1 mg
• Pacific cod (baked)
  
  1 mg
• Pacific cod (milt)
  
  1 mg
• Japanese surfsmelt (raw)
  
  1 mg
• Loach (boiled)
  
  1 mg
• Ocellate puffer (cultured, raw)
  
  1 mg
• Purple puffer (raw)
  
  1 mg
• Yellowfin tuna (raw)
  
  1 mg
• Southern blue whiting (raw)
  
  1 mg
• Abalone (steamed and dried)
  
  1 mg
• Abalone (canned in brine)
  
  1 mg
• Apple snail (canned in brine)
  
  1 mg
• Whelk (raw)
  
  1 mg
• Cockle (foot, raw)
  
  1 mg