Fatty acids (n-6 Polyunsaturated) Content of Fishes and Shellfishes (51 - 60)

0.19 g

(per 87 g edible portion)
Japanese pilchard (namaboshi)
0.31 g

(per 90 g edible portion)
Chum salmon (sujiko)
0.34 g

(per 100 g edible portion)
Pacific saury (canned product, kabayaki)
0.38 g

(per 120 g edible portion)
Abalone (shiokara)
0.08 g

(per 30 g edible portion)
Mezashi (raw)
1.34 g

(per 720 g edible portion)
Mackerel (raw)
0.48 g

(per 160 g edible portion)
Mackerel (canned products, in brine)
0.03 g

(per 18 g edible portion)
Japanese anchovy (raw)
0.77 g

(per 460 g edible portion)
Silver pomfret (raw)
0.08 g

(per 30 g edible portion)
Chum salmon (ikura)

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