Fatty acids (n-6 Polyunsaturated) Content of Fishes and Shellfishes (31 - 40)

0.45 g

(per 100 g edible portion)
Japanese pilchard, Canned product (with seasoning)
0.73 g

(per 170 g edible portion)
Mackerel (baked)
0.34 g

(per 80 g edible portion)
Japanese pilchard, Canned product (in tomato sauce)
0.42 g

(per 152 g edible portion)
Japanese pilchard (baked)
0.34 g

(per 80 g edible portion)
Hairtail (raw)
0.8 g

(per 190 g edible portion)
Mackerel (canned productswith seasoning)
0.32 g

(per 152 g edible portion)
Japanese pilchard (raw)
0.27 g

(per 130 g edible portion)
Amago salmon (cultured, raw)
0.74 g

(per 180 g edible portion)
Yellowtail (mature, baked)
0.34 g

(per 120 g edible portion)
Pacific saury (hirakiboshi)

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