Fatty acids (n-3 Polyunsaturated) Content of Fishes and Shellfishes (Initial J) (1 - 10)

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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