Fatty acids (n-3 Polyunsaturated) Content of Foods (61 - 70)

0.62 g

(per 36 g edible portion)
Atlantic capelin (semi-dried, raw)
0.6 g

(per 35 g edible portion)
Pacific herring (migaki-nishin)
16.32 g

(per 960 g edible portion)
Pink salmon (baked)
1.1 g

(per 65 g edible portion)
Spanish mackerel (baked)
0.68 g

(per 40 g edible portion)
Common Japanese conger (steamed)
1.48 g

(per 90 g edible portion)
Spanish mackerel (raw)
1.72 g

(per 105 g edible portion)
Chum salmon (aramaki baked)
2.9 g

(per 180 g edible portion)
Pink salmon (canned in brine)
3.29 g

(per 207 g edible portion)
Chinook salmon (raw)
0.95 g

(per 92 g edible portion)
Horse mackerel (hirakiboshi, raw)

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