Foods Low in Icosatetraenoic acid (821st - 840th) (per 100 g edible portion)

• Yellowfin goby (tsukudani)
  
  9 mg
• Bastard halibut (cultured, raw)
  
  9 mg
• Gurnard (raw)
  
  9 mg
• Hoki (raw)
  
  9 mg
• Short-necked clam (tsukudani)
  
  9 mg
• Short-necked clam, Canned product (with seasoning)
  
  9 mg
• Sakura shrimp (dried)
  
  9 mg
• Firefly squid (seasoned and smoked)
  
  9 mg
• Antarctic krill (boiled)
  
  9 mg
• Cattle, Imported beef (rib loin, lean and fat, raw)
  
  9 mg
• Cattle, Imported beef (outside round, lean and fat, raw)
  
  9 mg
• Cream (milk fat)
  
  9 mg
• Natural cheese (edam)
  
  9 mg
• Fat greenling (raw)
  
  10 mg
• Shirasuboshi (semi-dried)
  
  10 mg
• Skipjack, Canned product (flaked meat in oil)
  
  10 mg
• Yellow sea bream (raw)
  
  10 mg
• Walleye pollack (tarako, raw)
  
  10 mg
• Tuna, Canned product (flaked white meat in brine)
  
  10 mg
• Tuna, Canned product (flaked meat with seasoning)
  
  10 mg