Fatty acids (n-6 Polyunsaturated) Content of Foods (521 - 530)

0.17 g

(per 90 g edible portion)
Ayu sweetfish (wild, viscera, baked)
0.11 g

(per 92 g edible portion)
Horse mackerel (hirakiboshi, raw)
0.01 g

(per 3 g edible portion)
Purple laver (seasoned and toasted)
0.38 g

(per 200 g edible portion)
Somen and Hiyamugi (dry form, boiled)
0.38 g

(per 200 g edible portion)
Udon (wet form, boiled)
0.2 g

(per 110 g edible portion)
Cattle, Imported beef (rump, without subcutaneous fat, raw)
1.73 g

(per 960 g edible portion)
Pink salmon (baked)
0.15 g

(per 155 g edible portion)
Three-line grunt (raw)
0.01 g

(per 3 g edible portion)
Ma-konbu (dried)
0.02 g

(per 10 g edible portion)
Enaga-oni-konbu (dried)

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