Fatty acids (n-6 Polyunsaturated) Content of Fishes and Shellfishes (71 - 80)

0.12 g

(per 90 g edible portion)
Common Japanese conger (raw)
0.16 g

(per 80 g edible portion)
Conger pike (raw)
0.07 g

(per 36 g edible portion)
Atlantic capelin (semi-dried, baked)
0.07 g

(per 36 g edible portion)
Atlantic capelin (semi-dried, raw)
0.17 g

(per 90 g edible portion)
Ayu sweetfish (wild, viscera, baked)
0.11 g

(per 92 g edible portion)
Horse mackerel (hirakiboshi, raw)
1.73 g

(per 960 g edible portion)
Pink salmon (baked)
0.15 g

(per 155 g edible portion)
Three-line grunt (raw)
1.11 g

(per 1310 g edible portion)
Red sea bream (wild, raw)
0.09 g

(per 90 g edible portion)
Barracuda (baked)

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