The amount of Fishes and Shellfishes that contain 10 g of Fatty acids (n-6 Polyunsaturated) (31 - 40)

• 

  0.45 g

  (per 100 g edible portion)

  Japanese pilchard, Canned product (with seasoning)
  × 22.2
• 

  0.73 g

  (per 170 g edible portion)

  Mackerel (baked)
  × 13.7
• 

  0.34 g

  (per 80 g edible portion)

  Japanese pilchard, Canned product (in tomato sauce)
  × 29.4
• 

  0.42 g

  (per 152 g edible portion)

  Japanese pilchard (baked)
  × 23.8
• 

  0.34 g

  (per 80 g edible portion)

  Hairtail (raw)
  × 29.4
• 

  0.8 g

  (per 190 g edible portion)

  Mackerel (canned productswith seasoning)
  × 12.5
• 

  0.32 g

  (per 152 g edible portion)

  Japanese pilchard (raw)
  × 31.3
• 

  0.27 g

  (per 130 g edible portion)

  Amago salmon (cultured, raw)
  × 37
• 

  0.74 g

  (per 180 g edible portion)

  Yellowtail (mature, baked)
  × 13.5
• 

  0.34 g

  (per 120 g edible portion)

  Pacific saury (hirakiboshi)
  × 29.4