Foods Low in Icosatetraenoic acid (841st - 860th) (per 100 g edible portion)

• Freshwater clam (raw)
  
  10 mg
• Hard clam (tsukudani)
  
  10 mg
• Cattle, Imported beef (sirloin, without subcutaneous fat, raw)
  
  10 mg
• Natural cheese (gouda)
  
  10 mg
• Cheese spread
  
  10 mg
• Amago salmon (cultured, raw)
  
  11 mg
• Pacific Ocean perch (raw)
  
  11 mg
• Char (cultured, raw)
  
  11 mg
• Mackerel (saba-bushi)
  
  11 mg
• Cattle, Imported beef (rump, lean and fat, raw)
  
  11 mg
• Cattle, Beef product (beefjerky)
  
  11 mg
• Natural cheese (cream)
  
  11 mg
• Tile fish (raw)
  
  12 mg
• Tile fish (boiled)
  
  12 mg
• Ayu sweetfish (wild, raw)
  
  12 mg
• Skipjack, Canned product (flaked meat with seasoning)
  
  12 mg
• Barracuda (baked)
  
  12 mg
• Blue sprat (seasoned and dried)
  
  12 mg
• Crucian carp (kanroni)
  
  12 mg
• Abalone (shiokara)
  
  12 mg