Fishes and Shellfishes Low in Fatty acids (n-6 Polyunsaturated) (341st - 360th) (per 100 g edible portion)

• Pacific saury (raw)
  
  0.53 g
• Japanese pilchard, Canned product (kabayaki)
  
  0.54 g
• Caviar (salted product)
  
  0.54 g
• Atlantic salmon (cultured, raw)
  
  0.54 g
• Red sea bream (cultured, boiled)
  
  0.55 g
• Ayu sweetfish (cultured, raw)
  
  0.58 g
• Rainbow trout (cultured in sea, baked)
  
  0.58 g
• Spanish mackerel (raw)
  
  0.6 g
• Bluefin tuna (fatty meat, raw)
  
  0.6 g
• Tilapia (raw)
  
  0.61 g
• Pacific saury (mirinboshi)
  
  0.63 g
• Red sea bream (cultured, raw)
  
  0.63 g
• Red sea bream (cultured, baked)
  
  0.63 g
• Southern bluefin tuna (fatty meat, raw)
  
  0.63 g
• Mackerel, Processed product (hirakiboshi)
  
  0.64 g
• Atlantic salmon (cultured, baked)
  
  0.66 g
• Atlantic mackerel (raw)
  
  0.68 g
• Crucian carp (kanroni)
  
  0.71 g
• Atlantic mackerel (boiled)
  
  0.73 g
• Atlantic mackerel (baked)
  
  0.73 g