Fishes and Shellfishes Low in Fatty acids (n-6 Polyunsaturated) (361st - 380th) (per 100 g edible portion)

• Yellowtail (young, cultured, raw)
  
  0.73 g
• Carp (cultured, raw)
  
  0.74 g
• Lamprey (raw)
  
  0.74 g
• Japanese eel (shirayaki)
  
  0.75 g
• Catfish (raw)
  
  0.75 g
• Skipjack, Processed product (kezuri-bushi tsukudani)
  
  0.77 g
• Anglerfish (liver, raw)
  
  0.79 g
• Squid, Processed product (kiriika-ameni)
  
  0.79 g
• Fish paste product (fish ham)
  
  0.79 g
• Mackerel, Processed product (shimesaba)
  
  0.8 g
• Fish paste product (fish sausage)
  
  0.81 g
• Ayu sweetfish (cultured, baked)
  
  0.82 g
• Lamprey (dried)
  
  0.84 g
• Mirinboshi (anchovy)
  
  0.94 g
• Fish paste product (datemaki)
  
  1.03 g
• Striped mullet (karasumi)
  
  1.1 g
• Mirinboshi (japanese pilchard)
  
  1.2 g
• Fish paste product (satsuma-age)
  
  1.2 g
• Ayu sweetfish (uruka)
  
  1.29 g
• Carp (cultured, boiled)
  
  1.42 g