The amount of Fishes and Shellfishes that contain 9 g of Fatty acids (n-6 Polyunsaturated) (71 - 80)

• 

  0.12 g

  (per 90 g edible portion)

  Common Japanese conger (raw)
  × 75
• 

  0.16 g

  (per 80 g edible portion)

  Conger pike (raw)
  × 56.3
• 

  0.07 g

  (per 36 g edible portion)

  Atlantic capelin (semi-dried, baked)
  × 129
• 

  0.07 g

  (per 36 g edible portion)

  Atlantic capelin (semi-dried, raw)
  × 129
• 

  0.17 g

  (per 90 g edible portion)

  Ayu sweetfish (wild, viscera, baked)
  × 52.9
• 

  0.11 g

  (per 92 g edible portion)

  Horse mackerel (hirakiboshi, raw)
  × 81.8
• 

  1.73 g

  (per 960 g edible portion)

  Pink salmon (baked)
  × 5.2
• 

  0.15 g

  (per 155 g edible portion)

  Three-line grunt (raw)
  × 60
• 

  1.11 g

  (per 1310 g edible portion)

  Red sea bream (wild, raw)
  × 8.1
• 

  0.09 g

  (per 90 g edible portion)

  Barracuda (baked)
  × 100