Foods Low in Icosatetraenoic acid (961st - 980th) (per 100 g edible portion)

• Japanese anchovy (raw)
  
  43 mg
• Sockeye salmon (baked)
  
  43 mg
• Snapping turtle (meat, raw)
  
  43 mg
• Common Japanese conger (raw)
  
  44 mg
• Japanese pilchard (maruboshi)
  
  44 mg
• Pacific herring (ovary, dried)
  
  44 mg
• Sandfish (namaboshi)
  
  44 mg
• Cattle, Imported beef (rib loin, fat, raw)
  
  44 mg
• Sablefish (raw)
  
  45 mg
• Alfonsino (raw)
  
  45 mg
• Mackerel (boiled)
  
  45 mg
• Oyster (cultured, boiled)
  
  45 mg
• Three-line grunt (raw)
  
  47 mg
• Japanese pilchard (shioiwashi)
  
  48 mg
• Mackerel (baked)
  
  48 mg
• Chum salmon (aramaki baked)
  
  49 mg
• Yellowstriped butterfish (raw)
  
  49 mg
• Pacific herring (hirakiboshi)
  
  49 mg
• Atlantic horse mackerel (raw)
  
  50 mg
• Atlantic horse mackerel (baked)
  
  51 mg