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

• Brownstriped mackerel scad (hirakiboshi)
  
  0.2 g
• Tatamiiwashi
  
  0.2 g
• Atlantic capelin (semi-dried, baked)
  
  0.2 g
• Conger pike (raw)
  
  0.2 g
• Shrimp, Processed product (tsukudani)
  
  0.2 g
• Brownstriped mackerel scad (raw)
  
  0.21 g
• Common Japanese conger (raw)
  
  0.21 g
• Sablefish (raw)
  
  0.21 g
• Sea urchin (neri-uni)
  
  0.21 g
• Japanese pilchard (shioiwashi)
  
  0.22 g
• Alfonsino (raw)
  
  0.22 g
• Gizzard shad (amazu-zuke)
  
  0.23 g
• Common Japanese conger (steamed)
  
  0.24 g
• Mezashi (baked)
  
  0.24 g
• Japanese pilchard, Canned product (in brine)
  
  0.24 g
• Skipjack (caught in autumn, raw)
  
  0.24 g
• Masu salmon (baked)
  
  0.25 g
• Spanish mackerel (baked)
  
  0.25 g
• Horse mackerel (hirakiboshi, baked)
  
  0.26 g
• Butterfish (raw)
  
  0.26 g