Fatty acids (n-6 Polyunsaturated) Content of Fishes and Shellfishes
(151 - 160)
0.13 g
(per 210 g edible portion)
Skipjack, Processed product (namari-bushi)
0.01 g
(per 10 g edible portion)
Japanese sand lance (tsukudani)
0.01 g
(per 10 g edible portion)
Fish paste product (kanifumi-kamaboko)
0.01 g
(per 20 g edible portion)
Antarctic krill (raw)
0.01 g
(per 48 g edible portion)
Hard clam (boiled)
0.01 g
(per 20 g edible portion)
Oyster (cultured, boiled)
0.01 g
(per 10 g edible portion)
Japanese icefish (raw)
0.01 g
(per 30 g edible portion)
Halfbeak (raw)
-
(per 5 g edible portion)
Sakura shrimp (boiled)
0.01 g
(per 50 g edible portion)
Hard clam (baked)
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