Fatty acids (n-6 Polyunsaturated) Content of Fishes and Shellfishes (11 - 20)

0.08 g

(per 10 g edible portion)
Anglerfish (liver, raw)
5.26 g

(per 1200 g edible portion)
Yellowtail (young, cultured, raw)
1.2 g

(per 250 g edible portion)
Mackerel, Processed product (hirakiboshi)
0.6 g

(per 95 g edible portion)
Red sea bream (cultured, baked)
3.71 g

(per 1310 g edible portion)
Red sea bream (cultured, raw)
0.43 g

(per 80 g edible portion)
Pacific saury (mirinboshi)
0.54 g

(per 90 g edible portion)
Spanish mackerel (raw)
0.23 g

(per 80 g edible portion)
Ayu sweetfish (cultured, raw)
5.76 g

(per 1310 g edible portion)
Red sea bream (cultured, boiled)
0.54 g

(per 100 g edible portion)
Japanese pilchard, Canned product (kabayaki)

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