Fishes and Shellfishes Low in Fatty acids (n-3 Polyunsaturated) (141st - 160th) (per 100 g edible portion)

• Skipjack, Processed product (kakuni)
  
  0.31 g
• Black-tipped fusilier (raw)
  
  0.31 g
• Sakura shrimp (niboshi)
  
  0.31 g
• Japanese common squid (baked)
  
  0.31 g
• Japanese argentine (raw)
  
  0.32 g
• Crucian carp (kanroni)
  
  0.33 g
• Pacific halibut (raw)
  
  0.35 g
• Abalone (shiokara)
  
  0.35 g
• Squid, Processed product (canned with seasoning)
  
  0.35 g
• Halfbeak (raw)
  
  0.37 g
• Golden-thread (raw)
  
  0.38 g
• Sole (raw)
  
  0.38 g
• Short-necked clam (tsukudani)
  
  0.38 g
• Squid, Processed product (seasoned and smoked)
  
  0.39 g
• Squid, Processed product (ika-arare)
  
  0.4 g
• Hard clam (tsukudani)
  
  0.41 g
• Squid, Processed product (saki-ika)
  
  0.41 g
• Shirasuboshi (mild dried)
  
  0.42 g
• Japanese bluefish (boiled)
  
  0.43 g
• Striped marlin (raw)
  
  0.44 g