Foods Low in Icosatetraenoic acid (901st - 920th) (per 100 g edible portion)

• With ovary (boiled)
  
  20 mg
• Crucian carp (boiled)
  
  20 mg
• Atka mackerel (hirakiboshi)
  
  20 mg
• Girella (raw)
  
  20 mg
• Barracuda (raw)
  
  21 mg
• Black sea bream (raw)
  
  21 mg
• Ayu sweetfish (cultured, raw)
  
  22 mg
• Swordfish (raw)
  
  22 mg
• Skipjack (caught in autumn, raw)
  
  22 mg
• Crucian carp (raw)
  
  22 mg
• Brownstriped mackerel scad (raw)
  
  23 mg
• Spanish mackerel (raw)
  
  23 mg
• Sandfish (raw)
  
  23 mg
• Young bluefin tuna (raw)
  
  23 mg
• Brownstriped mackerel scad (hirakiboshi)
  
  24 mg
• Japanese sculpin (tsukudani)
  
  24 mg
• Shishamo smelt (semi-dried, baked)
  
  24 mg
• Pacific herring (migaki-nishin)
  
  24 mg
• Pale chub (raw)
  
  25 mg
• Angry rockfish (raw)
  
  25 mg