Foods Low in Icosatrienoic acid (881st - 900th) (per 100 g edible portion)

• Mackerel (canned products, in brine)
  
  13 mg
• Mackerel (canned products, miso-ni)
  
  13 mg
• Mackerel (canned productswith seasoning)
  
  13 mg
• Pacific saury (hirakiboshi)
  
  13 mg
• Crimson sea bream (raw)
  
  13 mg
• Cattle, Imported beef (chuck loin, lean and fat, raw)
  
  13 mg
• Cattle, Imported beef (chuck loin, without subcutaneous fat, raw)
  
  13 mg
• Cattle, Imported beef (rib loin, lean and fat, raw)
  
  13 mg
• Cattle, Imported beef (rib loin, without subcutaneous fat, raw)
  
  13 mg
• Swine, Pork, large type breed (inside ham, lean and fat, raw)
  
  13 mg
• Duck, domesticated (meat, with skin, raw)
  
  13 mg
• Japanese quail's egg (boiled and canned in brine)
  
  13 mg
• Hen's egg (tamagoyaki, atsuyakitamago)
  
  13 mg
• Japanese parrot fish (raw)
  
  14 mg
• Japanese sculpin (boiled)
  
  14 mg
• Alfonsino (raw)
  
  14 mg
• Carp (cultured, raw)
  
  14 mg
• Chinook salmon (raw)
  
  14 mg
• Yellowtail (mature, raw)
  
  14 mg
• Cattle, Beef, dairy fattened steer (sirloin, lean, raw)
  
  14 mg