Fishes and Shellfishes High in Fatty acids (n-6 Polyunsaturated) (261st - 280th) (per 100 g edible portion)

• Fish paste product (kanifumi-kamaboko)
  
  0.05 g
• Antarctic krill (raw)
  
  0.05 g
• Crab, Processed product (ganzuke)
  
  0.05 g
• Hard clam (boiled)
  
  0.05 g
• Oyster (cultured, boiled)
  
  0.05 g
• Big-eye tuna (raw)
  
  0.05 g
• Black-tipped fusilier (raw)
  
  0.05 g
• Japanese icefish (raw)
  
  0.05 g
• Halfbeak (raw)
  
  0.05 g
• Dried shark fin
  
  0.05 g
• Marbled sole (raw)
  
  0.05 g
• Opossum shrimp (shiokara)
  
  0.04 g
• Sakura shrimp (boiled)
  
  0.04 g
• Tiger prawn (cultured, raw)
  
  0.04 g
• Hard clam (baked)
  
  0.04 g
• Topshell (canned with seasoning)
  
  0.04 g
• Oyster (cultured, raw)
  
  0.04 g
• Mussel (raw)
  
  0.04 g
• Japanese argentine (raw)
  
  0.04 g
• Pacific halibut (raw)
  
  0.04 g