Fishes and Shellfishes Low in Fatty acids (n-3 Polyunsaturated) (121st - 140th) (per 100 g edible portion)

• Japanese dace (raw)
  
  0.25 g
• Big-eye tuna (raw)
  
  0.25 g
• Spear squid (raw)
  
  0.25 g
• Sea squirt (shiokara)
  
  0.25 g
• Hoki (raw)
  
  0.26 g
• Scallop (boiled)
  
  0.26 g
• Mantis shrimp (boiled)
  
  0.26 g
• Japanese common squid (raw)
  
  0.27 g
• Yellowfin goby (kanroni)
  
  0.28 g
• Mussel (raw)
  
  0.28 g
• Shrimp, Processed product (tsukudani)
  
  0.28 g
• Flying squid (raw)
  
  0.28 g
• Japanese common squid (boiled)
  
  0.28 g
• Pacific cod (denbu)
  
  0.29 g
• Short-necked clam, Canned product (with seasoning)
  
  0.29 g
• Oyster (cultured, raw)
  
  0.29 g
• Shrimp, Processed product (boiled and dried shrimps)
  
  0.29 g
• Brown sole (boiled)
  
  0.3 g
• Fish paste product (satsuma-age)
  
  0.3 g
• Skipjack, Processed product (kezuri-bushi tsukudani)
  
  0.31 g