Fatty acids (n-3 Polyunsaturated) Content of Fishes and Shellfishes (21 - 30)

1.63 g

(per 87 g edible portion)
Japanese pilchard (namaboshi)
5.85 g

(per 190 g edible portion)
Mackerel (canned productswith seasoning)
3.71 g

(per 152 g edible portion)
Japanese pilchard (boiled)
2.69 g

(per 130 g edible portion)
Pacific saury (baked)
2.31 g

(per 80 g edible portion)
Japanese pilchard, Canned product (in tomato sauce)
5.45 g

(per 190 g edible portion)
Japanese eel (kabayaki)
0.73 g

(per 30 g edible portion)
Mezashi (raw)
4.37 g

(per 160 g edible portion)
Mackerel (canned products, in brine)
2.67 g

(per 100 g edible portion)
Pacific saury (canned product, kabayaki)
26.83 g

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

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