The amount of Fishes and Shellfishes that contain 6 g of Fatty acids (n-6 Polyunsaturated) (161 - 170)

• 

  0.01 g

  (per 25 g edible portion)

  Adductor muscle (niboshi)
  × 600
• 

  0.01 g

  (per 32 g edible portion)

  Abalone (canned in brine)
  × 600
• 

  0.02 g

  (per 80 g edible portion)

  Tuna, Canned product (flaked light meat in brine)
  × 300
• 

  0.08 g

  (per 280 g edible portion)

  Albacore (raw)
  × 75
• 

  0.06 g

  (per 210 g edible portion)

  Yellowfin tuna (raw)
  × 100
• 

  0.01 g

  (per 18 g edible portion)

  Pacific herring (ovary, salted, desalted)
  × 600
• 

  0.03 g

  (per 90 g edible portion)

  Croaker (baked)
  × 200
• 

  0.11 g

  (per 950 g edible portion)

  Croaker (raw)
  × 54.5
• 

  0.06 g

  (per 210 g edible portion)

  Skipjack, Processed product (namari)
  × 100
• 

  0.14 g

  (per 710 g edible portion)

  Common octopus (boiled)
  × 42.9