The amount of Fishes and Shellfishes that contain 4 g of Fatty acids (n-6 Polyunsaturated) (51 - 60)

• 

  0.19 g

  (per 87 g edible portion)

  Japanese pilchard (namaboshi)
  × 21.1
• 

  0.31 g

  (per 90 g edible portion)

  Chum salmon (sujiko)
  × 12.9
• 

  0.34 g

  (per 100 g edible portion)

  Pacific saury (canned product, kabayaki)
  × 11.8
• 

  0.38 g

  (per 120 g edible portion)

  Abalone (shiokara)
  × 10.5
• 

  0.08 g

  (per 30 g edible portion)

  Mezashi (raw)
  × 50
• 

  1.34 g

  (per 720 g edible portion)

  Mackerel (raw)
  × 3
• 

  0.48 g

  (per 160 g edible portion)

  Mackerel (canned products, in brine)
  × 8.3
• 

  0.03 g

  (per 18 g edible portion)

  Japanese anchovy (raw)
  × 133
• 

  0.77 g

  (per 460 g edible portion)

  Silver pomfret (raw)
  × 5.2
• 

  0.08 g

  (per 30 g edible portion)

  Chum salmon (ikura)
  × 50