Foods Low in Fatty acids (n-6 Polyunsaturated) (581st - 600th) (per 100 g edible portion)

• Common Japanese conger (steamed)
  
  0.24 g
• Mezashi (baked)
  
  0.24 g
• Japanese pilchard, Canned product (in brine)
  
  0.24 g
• Skipjack (caught in autumn, raw)
  
  0.24 g
• Cattle, Imported beef (rump, lean and fat, raw)
  
  0.24 g
• Cattle, Veal (flank or short plate, without subcutaneous fat, raw)
  
  0.24 g
• Guinea fowl (meat, without skin, raw)
  
  0.24 g
• Japanese chestnut (boiled)
  
  0.25 g
• Masu salmon (baked)
  
  0.25 g
• Spanish mackerel (baked)
  
  0.25 g
• Cattle, Beef product (corned beef, canned)
  
  0.25 g
• Pea (whole, dried, boiled)
  
  0.26 g
• Horse mackerel (hirakiboshi, baked)
  
  0.26 g
• Butterfish (raw)
  
  0.26 g
• Barracuda (raw)
  
  0.26 g
• Pacific herring (raw)
  
  0.26 g
• Pacific herring (hirakiboshi)
  
  0.26 g
• Cattle, Imported beef (rib loin, lean, raw)
  
  0.26 g
• Cattle, Imported beef (sirloin, lean and fat, raw)
  
  0.26 g
• Barley, Noodles (dry form, boiled)
  
  0.27 g