Fatty acids (n-6 Polyunsaturated) Content of Fishes and Shellfishes
(211 - 220)
0.01 g
(per 145 g edible portion)
Blue crab (raw)
0.01 g
(per 600 g edible portion)
Keen's gaper (siphon, raw)
-
(per 38 g edible portion)
Adductor muscle (canned in brine)
0.01 g
(per 100 g edible portion)
Scallop (raw)
-
(per 40 g edible portion)
Short-necked clam (raw)
-
(per 25 g edible portion)
Bloody clam (raw)
0.01 g
(per 50 g edible portion)
Pacific cod (baked)
0.01 g
(per 90 g edible portion)
Pacific cod (raw)
0.02 g
(per 530 g edible portion)
Anglerfish (raw)
Tr
(per 20 g edible portion)
Jellyfish (salted, desalted)
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