Fatty acids (n-3 Polyunsaturated) Content of Fishes and Shellfishes
(Initial J)
0.07 g
(per 10 g edible portion)
Japanese anchovy (niboshi)
0.22 g
(per 18 g edible portion)
Japanese anchovy (raw)
0.09 g
(per 10 g edible portion)
Japanese anchovy (tazukuri)
0.34 g
(per 110 g edible portion)
Japanese common squid (baked)
0.35 g
(per 125 g edible portion)
Japanese common squid (boiled)
0.38 g
(per 190 g edible portion)
Japanese common squid (raw)
5.45 g
(per 190 g edible portion)
Japanese eel (kabayaki)
0.06 g
(per 10 g edible portion)
Japanese icefish (raw)
3.28 g
(per 152 g edible portion)
Japanese pilchard (baked)
3.71 g
(per 152 g edible portion)
Japanese pilchard (boiled)
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