Fatty acids (n-6 Polyunsaturated) Content of Fishes and Shellfishes (161 - 170)

0.01 g

(per 20 g edible portion)
Oyster (cultured, raw)
-

(per 26 g edible portion)
Mussel (raw)
0.03 g

(per 110 g edible portion)
Fish paste product (yakinuki-kamaboko)
0.02 g

(per 50 g edible portion)
Ocellated octopus (raw)
0.03 g

(per 140 g edible portion)
Swordtip squid (raw)
0.06 g

(per 470 g edible portion)
Snow crab (boiled)
0.01 g

(per 25 g edible portion)
Adductor muscle (niboshi)
-

(per 50 g edible portion)
Freshwater clam (raw)
-

(per 47 g edible portion)
Turban shell (baked)
-

(per 47 g edible portion)
Turban shell (raw)

< 1 … 17 … 23 >