The amount of Fishes and Shellfishes that contain 10 g of Fatty acids (n-6 Polyunsaturated) (51 - 60)

• 

  0.19 g

  (per 87 g edible portion)

  Japanese pilchard (namaboshi)
  × 52.6
• 

  0.31 g

  (per 90 g edible portion)

  Chum salmon (sujiko)
  × 32.3
• 

  0.34 g

  (per 100 g edible portion)

  Pacific saury (canned product, kabayaki)
  × 29.4
• 

  0.38 g

  (per 120 g edible portion)

  Abalone (shiokara)
  × 26.3
• 

  0.08 g

  (per 30 g edible portion)

  Mezashi (raw)
  × 125
• 

  1.34 g

  (per 720 g edible portion)

  Mackerel (raw)
  × 7.5
• 

  0.48 g

  (per 160 g edible portion)

  Mackerel (canned products, in brine)
  × 20.8
• 

  0.03 g

  (per 18 g edible portion)

  Japanese anchovy (raw)
  × 333
• 

  0.77 g

  (per 460 g edible portion)

  Silver pomfret (raw)
  × 13
• 

  0.08 g

  (per 30 g edible portion)

  Chum salmon (ikura)
  × 125