The amount of Fishes and Shellfishes that contain 8 g of Fatty acids (n-6 Polyunsaturated)
(11 - 20)
0.08 g
(per 10 g edible portion)
Anglerfish (liver, raw)
×
100
5.26 g
(per 1200 g edible portion)
Yellowtail (young, cultured, raw)
×
1.5
1.2 g
(per 250 g edible portion)
Mackerel, Processed product (hirakiboshi)
×
6.7
0.6 g
(per 95 g edible portion)
Red sea bream (cultured, baked)
×
13.3
3.71 g
(per 1310 g edible portion)
Red sea bream (cultured, raw)
×
2.2
0.43 g
(per 80 g edible portion)
Pacific saury (mirinboshi)
×
18.6
0.54 g
(per 90 g edible portion)
Spanish mackerel (raw)
×
14.8
0.23 g
(per 80 g edible portion)
Ayu sweetfish (cultured, raw)
×
34.8
5.76 g
(per 1310 g edible portion)
Red sea bream (cultured, boiled)
×
1.4
0.54 g
(per 100 g edible portion)
Japanese pilchard, Canned product (kabayaki)
×
14.8
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