Fatty acids (n-6 Polyunsaturated) Content of Fishes and Shellfishes (Initial A) (1 - 10)

0.01 g

(per 32 g edible portion)
Abalone (canned in brine)
0.01 g

(per 120 g edible portion)
Abalone (raw)
0.38 g

(per 120 g edible portion)
Abalone (shiokara)
0.12 g

(per 120 g edible portion)
Abalone (steamed and dried)
-

(per 38 g edible portion)
Adductor muscle (canned in brine)
0.01 g

(per 25 g edible portion)
Adductor muscle (niboshi)
Tr

(per 47 g edible portion)
Adductor muscle (raw)
0.08 g

(per 280 g edible portion)
Albacore (raw)
0.92 g

(per 1050 g edible portion)
Alfonsino (raw)
0.27 g

(per 130 g edible portion)
Amago salmon (cultured, raw)

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