Fatty acids (n-6 Polyunsaturated) Content of Fishes and Shellfishes (81 - 90)

0.24 g

(per 250 g edible portion)
Atka mackerel (hirakiboshi)
0.29 g

(per 180 g edible portion)
Pink salmon (canned in brine)
-

(per 3 g edible portion)
Skipjack, Processed product (kezuri-bushi)
0.04 g

(per 65 g edible portion)
Sandfish (raw)
0.3 g

(per 450 g edible portion)
Black sea bream (raw)
0.02 g

(per 15 g edible portion)
Shishamo smelt (semi-dried, raw)
1.44 g

(per 960 g edible portion)
Pink salmon (raw)
0.68 g

(per 450 g edible portion)
Amberjack (raw)
0.09 g

(per 90 g edible portion)
Horse mackerel (baked)
0.01 g

(per 5 g edible portion)
Sakura shrimp (dried)

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