Fatty acids (n-6 Polyunsaturated) Content of Fishes and Shellfishes
(21 - 30)
0.56 g
(per 150 g edible portion)
Pacific saury (raw)
1.01 g
(per 190 g edible portion)
Japanese eel (kabayaki)
0.36 g
(per 70 g edible portion)
Fish paste product (yaki-chikuwa)
0.99 g
(per 190 g edible portion)
Mackerel (canned products, miso-ni)
0.93 g
(per 186 g edible portion)
Chinook salmon (baked)
0.78 g
(per 160 g edible portion)
Pacific saury (canned product, with seasoning)
1.96 g
(per 400 g edible portion)
Mackerel, Processed product (shiosaba)
0.17 g
(per 35 g edible portion)
Pacific herring (migaki-nishin)
0.04 g
(per 8 g edible portion)
Pond smelt (tsukudani)
0.37 g
(per 80 g edible portion)
Coho salmon (cultured, baked)
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