Fishes and Shellfishes Low in Fatty acids (n-6 Polyunsaturated) (81st - 100th) (per 100 g edible portion)

• Lizardfish (raw)
  
  0.03 g
• Skipjack, Processed product (namari)
  
  0.03 g
• Blue sprat (raw)
  
  0.03 g
• Croaker (raw)
  
  0.03 g
• Croaker (baked)
  
  0.03 g
• Pacific herring (ovary, salted, desalted)
  
  0.03 g
• Spangled emperor (raw)
  
  0.03 g
• Hoki (raw)
  
  0.03 g
• Yellowfin tuna (raw)
  
  0.03 g
• Bluefin tuna (lean meat, raw)
  
  0.03 g
• Albacore (raw)
  
  0.03 g
• Tuna, Canned product (flaked light meat in brine)
  
  0.03 g
• Abalone (canned in brine)
  
  0.03 g
• Japanese scallop (cultured, raw)
  
  0.03 g
• Turban shell (raw)
  
  0.03 g
• Turban shell (baked)
  
  0.03 g
• Freshwater clam (raw)
  
  0.03 g
• Ivory shell (raw)
  
  0.03 g
• Adductor muscle (niboshi)
  
  0.03 g
• Tiger prawn (cultured, boiled)
  
  0.03 g