Foods Low in Icosatetraenoic acid (801st - 820th) (per 100 g edible portion)

• Cattle, Imported beef (chuck, lean and fat, raw)
  
  7 mg
• Cattle, Imported beef (chuck loin, lean and fat, raw)
  
  7 mg
• Cattle, Imported beef (chuck loin, without subcutaneous fat, raw)
  
  7 mg
• Cattle, Imported beef (outside round, without subcutaneous fat, raw)
  
  7 mg
• Whale (sarashi-kujira)
  
  7 mg
• Natural cheese (camambert)
  
  7 mg
• Tile fish (baked)
  
  8 mg
• Japanese anchovy (niboshi)
  
  8 mg
• Striped marlin (raw)
  
  8 mg
• Dried flounder
  
  8 mg
• Japanese argentine (raw)
  
  8 mg
• Cattle, Imported beef (rib loin, without subcutaneous fat, raw)
  
  8 mg
• Cattle, Imported beef (rump, without subcutaneous fat, raw)
  
  8 mg
• Whipping cream (milk fat)
  
  8 mg
• Brownstriped mackerel scad (kusaya)
  
  9 mg
• Japanese sand lance (ameni)
  
  9 mg
• Frigate mackerel (raw)
  
  9 mg
• Black-tipped fusilier (raw)
  
  9 mg
• Walleye pollack (karashi-mentaiko)
  
  9 mg
• Tilapia (raw)
  
  9 mg