Fishes and Shellfishes Low in Fatty acids (n-6 Polyunsaturated) (321st - 340th) (per 100 g edible portion)

• Mackerel (canned productswith seasoning)
  
  0.42 g
• Hairtail (raw)
  
  0.42 g
• Japanese pilchard (baked)
  
  0.43 g
• Japanese pilchard, Canned product (in tomato sauce)
  
  0.43 g
• Mackerel (baked)
  
  0.43 g
• Japanese pilchard, Canned product (with seasoning)
  
  0.45 g
• Masu trout (cultured, raw)
  
  0.45 g
• Coho salmon (cultured, baked)
  
  0.46 g
• Japanese sculpin (boiled)
  
  0.47 g
• Pond smelt (tsukudani)
  
  0.47 g
• Pacific herring (migaki-nishin)
  
  0.48 g
• Mackerel, Processed product (shiosaba)
  
  0.49 g
• Pacific saury (canned product, with seasoning)
  
  0.49 g
• Kichiji rockfish (raw)
  
  0.5 g
• Chinook salmon (baked)
  
  0.5 g
• Japanese sculpin (tsukudani)
  
  0.51 g
• Mackerel (canned products, miso-ni)
  
  0.52 g
• Fish paste product (yaki-chikuwa)
  
  0.52 g
• Japanese eel (kabayaki)
  
  0.53 g
• Rainbow trout (cultured in sea, raw)
  
  0.53 g