Fatty acids (Polyunsaturated) Content of Fishes and Shellfishes (151 - 160)

0.02 g

(per 5 g edible portion)
Sakura shrimp (niboshi)
0.38 g

(per 100 g edible portion)
Short-necked clam, Canned product (with seasoning)
0.57 g

(per 155 g edible portion)
Squid, Processed product (canned with seasoning)
0.01 g

(per 3 g edible portion)
Sea cucumber (konowata)
0.36 g

(per 110 g edible portion)
Japanese common squid (baked)
0.06 g

(per 20 g edible portion)
Mantis shrimp (boiled)
0.06 g

(per 20 g edible portion)
Oyster (cultured, raw)
0.03 g

(per 26 g edible portion)
Mussel (raw)
0.86 g

(per 540 g edible portion)
Brown sole (raw)
0.31 g

(per 100 g edible portion)
Short-necked clam, Canned product (in brine)

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