The amount of Fishes and Shellfishes that contain 9 g of Fatty acids (n-6 Polyunsaturated)
(31 - 40)
0.45 g
(per 100 g edible portion)
Japanese pilchard, Canned product (with seasoning)
×
20
0.73 g
(per 170 g edible portion)
Mackerel (baked)
×
12.3
0.34 g
(per 80 g edible portion)
Japanese pilchard, Canned product (in tomato sauce)
×
26.5
0.42 g
(per 152 g edible portion)
Japanese pilchard (baked)
×
21.4
0.34 g
(per 80 g edible portion)
Hairtail (raw)
×
26.5
0.8 g
(per 190 g edible portion)
Mackerel (canned productswith seasoning)
×
11.3
0.32 g
(per 152 g edible portion)
Japanese pilchard (raw)
×
28.1
0.27 g
(per 130 g edible portion)
Amago salmon (cultured, raw)
×
33.3
0.74 g
(per 180 g edible portion)
Yellowtail (mature, baked)
×
12.2
0.34 g
(per 120 g edible portion)
Pacific saury (hirakiboshi)
×
26.5
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