Fatty acids (Polyunsaturated) Content of Fishes and Shellfishes (111 - 120)

1.36 g

(per 145 g edible portion)
Skipjack, Canned product (flaked meat with seasoning)
0.61 g

(per 130 g edible portion)
Amago salmon (cultured, raw)
0.86 g

(per 95 g edible portion)
Fish paste product (fish sausage)
0.53 g

(per 60 g edible portion)
Fish paste product (tsumire)
0.14 g

(per 16 g edible portion)
Sea urchin (tsubu-uni)
0.4 g

(per 45 g edible portion)
Squid, Processed product (surume)
0.35 g

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

(per 200 g edible portion)
Dried flounder
0.08 g

(per 10 g edible portion)
Japanese anchovy (niboshi)
0.16 g

(per 20 g edible portion)
Antarctic krill (boiled)

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