Fatty acids (n-6 Polyunsaturated) Content of Fishes and Shellfishes (61 - 70)

0.23 g

(per 150 g edible portion)
Barracuda (raw)
0.17 g

(per 92 g edible portion)
Horse mackerel (hirakiboshi, baked)
0.16 g

(per 65 g edible portion)
Spanish mackerel (baked)
2.81 g

(per 1800 g edible portion)
Skipjack (caught in autumn, raw)
0.05 g

(per 25 g edible portion)
Mezashi (baked)
0.1 g

(per 40 g edible portion)
Common Japanese conger (steamed)
0.3 g

(per 130 g edible portion)
Gizzard shad (amazu-zuke)
0.92 g

(per 1050 g edible portion)
Alfonsino (raw)
0.14 g

(per 115 g edible portion)
Japanese pilchard (shioiwashi)
0.04 g

(per 17 g edible portion)
Sea urchin (neri-uni)

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