Fishes and Shellfishes Low in Fatty acids (n-6 Polyunsaturated) (121st - 140th) (per 100 g edible portion)

• Japanese icefish (raw)
  
  0.05 g
• Black-tipped fusilier (raw)
  
  0.05 g
• Big-eye tuna (raw)
  
  0.05 g
• Oyster (cultured, boiled)
  
  0.05 g
• Hard clam (boiled)
  
  0.05 g
• Crab, Processed product (ganzuke)
  
  0.05 g
• Antarctic krill (raw)
  
  0.05 g
• Fish paste product (kanifumi-kamaboko)
  
  0.05 g
• Japanese sand lance (tsukudani)
  
  0.06 g
• Skipjack, Processed product (namari-bushi)
  
  0.06 g
• Skipjack, Processed product (shiokara)
  
  0.06 g
• Sole (raw)
  
  0.06 g
• Short-necked clam, Canned product (with seasoning)
  
  0.06 g
• Ark shell (canned with seasoning)
  
  0.06 g
• Sakura shrimp (niboshi)
  
  0.06 g
• Opossum shrimp (tsukudani)
  
  0.06 g
• Antarctic krill (boiled)
  
  0.06 g
• Mantis shrimp (boiled)
  
  0.06 g
• Pacific Ocean perch (raw)
  
  0.07 g
• Japanese sand lance (niboshi)
  
  0.07 g