The amount of Fishes and Shellfishes that contain 2 g of Fatty acids (n-3 Polyunsaturated) (141 - 150)

• 

  0.54 g

  (per 155 g edible portion)

  Squid, Processed product (canned with seasoning)
  × 3.7
• 

  0.42 g

  (per 120 g edible portion)

  Abalone (shiokara)
  × 4.8
• 

  0.34 g

  (per 110 g edible portion)

  Japanese common squid (baked)
  × 5.9
• 

  0.02 g

  (per 5 g edible portion)

  Sakura shrimp (niboshi)
  × 100
• 

  0.08 g

  (per 25 g edible portion)

  Skipjack, Processed product (kakuni)
  × 25
• 

  0.27 g

  (per 90 g edible portion)

  Fish paste product (satsuma-age)
  × 7.4
• 

  1.05 g

  (per 540 g edible portion)

  Brown sole (boiled)
  × 1.9
• 

  0.03 g

  (per 10 g edible portion)

  Shrimp, Processed product (boiled and dried shrimps)
  × 66.7
• 

  0.06 g

  (per 20 g edible portion)

  Oyster (cultured, raw)
  × 33.3
• 

  0.29 g

  (per 100 g edible portion)

  Short-necked clam, Canned product (with seasoning)
  × 6.9