Fatty acids (n-6 Polyunsaturated) Content of Fishes and Shellfishes (Initial A) (11 - 20)

0.68 g

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

(per 10 g edible portion)
Anglerfish (liver, raw)
0.02 g

(per 530 g edible portion)
Anglerfish (raw)
0.01 g

(per 20 g edible portion)
Antarctic krill (boiled)
0.01 g

(per 20 g edible portion)
Antarctic krill (raw)
0.24 g

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

(per 36 g edible portion)
Atlantic capelin (semi-dried, baked)
0.07 g

(per 36 g edible portion)
Atlantic capelin (semi-dried, raw)
0.3 g

(per 80 g edible portion)
Ayu sweetfish (cultured, baked)
0.23 g

(per 80 g edible portion)
Ayu sweetfish (cultured, raw)

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