Foods Low in Icosatetraenoic acid (1041st - 1056th) (per 100 g edible portion)

• Ayu sweetfish (cultured, viscera, raw)
  
  190 mg
• Mackerel, Processed product (shimesaba)
  
  190 mg
• Mackerel, Processed product (hirakiboshi)
  
  200 mg
• Ayu sweetfish (cultured, viscera, baked)
  
  210 mg
• Anglerfish (liver, raw)
  
  210 mg
• Chum salmon (ikura)
  
  220 mg
• Atlantic salmon (cultured, raw)
  
  220 mg
• Striped mullet (karasumi)
  
  230 mg
• Atlantic mackerel (raw)
  
  240 mg
• Lamprey (dried)
  
  250 mg
• Atlantic salmon (cultured, baked)
  
  260 mg
• Atlantic mackerel (baked)
  
  260 mg
• Atlantic mackerel (boiled)
  
  270 mg
• Whale (ventral groove meat, raw)
  
  280 mg
• Chum salmon (sujiko)
  
  290 mg
• Whale (blubber, raw)
  
  560 mg