The amount of Fishes and Shellfishes that contain 4 g of Fatty acids (n-6 Polyunsaturated) (11 - 20)

• 

  0.08 g

  (per 10 g edible portion)

  Anglerfish (liver, raw)
  × 50
• 

  5.26 g

  (per 1200 g edible portion)

  Yellowtail (young, cultured, raw)
  × 0.8
• 

  1.2 g

  (per 250 g edible portion)

  Mackerel, Processed product (hirakiboshi)
  × 3.3
• 

  0.6 g

  (per 95 g edible portion)

  Red sea bream (cultured, baked)
  × 6.7
• 

  3.71 g

  (per 1310 g edible portion)

  Red sea bream (cultured, raw)
  × 1.1
• 

  0.43 g

  (per 80 g edible portion)

  Pacific saury (mirinboshi)
  × 9.3
• 

  0.54 g

  (per 90 g edible portion)

  Spanish mackerel (raw)
  × 7.4
• 

  0.23 g

  (per 80 g edible portion)

  Ayu sweetfish (cultured, raw)
  × 17.4
• 

  5.76 g

  (per 1310 g edible portion)

  Red sea bream (cultured, boiled)
  × 0.7
• 

  0.54 g

  (per 100 g edible portion)

  Japanese pilchard, Canned product (kabayaki)
  × 7.4