Foods Low in Icosatetraenoic acid (1021st - 1040th) (per 100 g edible portion)

• Japanese pilchard, Canned product (kabayaki)
  
  120 mg
• Coho salmon (cultured, baked)
  
  120 mg
• Masu salmon (baked)
  
  120 mg
• Japanese eel (shirayaki)
  
  130 mg
• Chinook salmon (baked)
  
  130 mg
• Pacific saury (baked)
  
  130 mg
• Rainbow trout (cultured in sea, raw)
  
  140 mg
• Rainbow trout (cultured in sea, baked)
  
  140 mg
• Mackerel, Processed product (shiosaba)
  
  140 mg
• Hairtail (raw)
  
  140 mg
• Japanese eel (cultured, raw)
  
  150 mg
• Chum salmon (shiozake)
  
  150 mg
• Pacific saury (mirinboshi)
  
  150 mg
• Japanese eel (kabayaki)
  
  160 mg
• Kichiji rockfish (raw)
  
  160 mg
• Pacific saury (hirakiboshi)
  
  160 mg
• Pacific saury (raw)
  
  170 mg
• Bluefin tuna (fatty meat, raw)
  
  170 mg
• Pacific saury (canned product, with seasoning)
  
  180 mg
• Southern bluefin tuna (fatty meat, raw)
  
  180 mg