Fatty acids (Polyunsaturated) Content of Fishes and Shellfishes (131 - 140)

0.8 g

(per 120 g edible portion)
Abalone (shiokara)
0.55 g

(per 150 g edible portion)
Bastard halibut (wild, raw)
1.92 g

(per 370 g edible portion)
Black scraper (ajitsuke-hirakiboshi)
0.05 g

(per 9 g edible portion)
Pond smelt (raw)
0.27 g

(per 90 g edible portion)
Ayu sweetfish (wild, raw)
0.09 g

(per 18 g edible portion)
Pacific herring (ovary, salted, desalted)
0.51 g

(per 100 g edible portion)
Hard clam (tsukudani)
0.1 g

(per 20 g edible portion)
Oyster (cultured, boiled)
0.05 g

(per 10 g edible portion)
Short-necked clam (tsukudani)
0.05 g

(per 10 g edible portion)
Shirasuboshi (mild dried)

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