The amount of Fishes and Shellfishes that contain 4 g of Fatty acids (n-6 Polyunsaturated) (41 - 50)

• 

  0.37 g

  (per 130 g edible portion)

  Pacific saury (baked)
  × 10.8
• 

  0.9 g

  (per 220 g edible portion)

  Mackerel (boiled)
  × 4.4
• 

  0.5 g

  (per 152 g edible portion)

  Japanese pilchard (boiled)
  × 8
• 

  0.37 g

  (per 90 g edible portion)

  Ayu sweetfish (wild, viscera, raw)
  × 10.8
• 

  0.06 g

  (per 16 g edible portion)

  Sea urchin (tsubu-uni)
  × 66.7
• 

  9.99 g

  (per 4500 g edible portion)

  Yellowtail (mature, raw)
  × 0.4
• 

  0.77 g

  (per 207 g edible portion)

  Chinook salmon (raw)
  × 5.2
• 

  0.43 g

  (per 120 g edible portion)

  Fish paste product (hanpen)
  × 9.3
• 

  0.08 g

  (per 45 g edible portion)

  Sandfish (namaboshi)
  × 50
• 

  0.34 g

  (per 95 g edible portion)

  Coho salmon (cultured, raw)
  × 11.8