Fishes and Shellfishes Low in Fatty acids (n-6 Polyunsaturated) (281st - 300th) (per 100 g edible portion)

• Barracuda (raw)
  
  0.26 g
• Pacific herring (raw)
  
  0.26 g
• Pacific herring (hirakiboshi)
  
  0.26 g
• Chum salmon (ikura)
  
  0.27 g
• Japanese parrot fish (raw)
  
  0.28 g
• Silver pomfret (raw)
  
  0.28 g
• Sea urchin (raw gonads)
  
  0.29 g
• Japanese anchovy (raw)
  
  0.3 g
• Mackerel (canned products, in brine)
  
  0.3 g
• Dogfish (raw)
  
  0.3 g
• Mackerel (raw)
  
  0.31 g
• Southern black cod (raw)
  
  0.31 g
• Mezashi (raw)
  
  0.32 g
• Abalone (shiokara)
  
  0.32 g
• Pacific saury (canned product, kabayaki)
  
  0.34 g
• Char (cultured, raw)
  
  0.35 g
• Chum salmon (sujiko)
  
  0.35 g
• Yellowstriped butterfish (raw)
  
  0.35 g
• Japanese pilchard (namaboshi)
  
  0.36 g
• Coho salmon (cultured, raw)
  
  0.36 g