Foods Low in Icosatetraenoic acid (761st - 780th) (per 100 g edible portion)

• Sakura shrimp (niboshi)
  
  4 mg
• Shrimp, Processed product (boiled and dried shrimps)
  
  4 mg
• Opossum shrimp (tsukudani)
  
  4 mg
• Fish paste product (fish ham)
  
  4 mg
• Cattle, Imported beef (chuck, lean, raw)
  
  4 mg
• Cattle, Imported beef (inside round, lean and fat, raw)
  
  4 mg
• Cattle, Imported beef (rump, lean, raw)
  
  4 mg
• Swine, Ham (bone-in)
  
  4 mg
• Swine, Sausage (lyoner)
  
  4 mg
• Chicken, Offal (heart, raw)
  
  4 mg
• Whipping cream (milk and vegetable fat)
  
  4 mg
• Japanese anchovy (tazukuri)
  
  5 mg
• Pacific halibut (raw)
  
  5 mg
• Skipjack, Processed product (kezuri-bushi)
  
  5 mg
• Brown sole (raw)
  
  5 mg
• Brown sole (baked)
  
  5 mg
• Marbled sole (raw)
  
  5 mg
• Pacific herring (ovary, salted, desalted)
  
  5 mg
• Yellowfin goby (kanroni)
  
  5 mg
• Firefly squid (boiled)
  
  5 mg