Fatty acids (Polyunsaturated) Content of Fishes and Shellfishes (181 - 190)

0.05 g

(per 25 g edible portion)
Pacific cod (milt)
0.18 g

(per 90 g edible portion)
Croaker (baked)
0.76 g

(per 950 g edible portion)
Croaker (raw)
0.4 g

(per 470 g edible portion)
Snow crab (boiled)
0.03 g

(per 50 g edible portion)
Hard clam (baked)
0.14 g

(per 80 g edible portion)
Tuna, Canned product (flaked light meat in brine)
0.36 g

(per 210 g edible portion)
Skipjack, Processed product (namari)
0.02 g

(per 10 g edible portion)
Fish paste product (kanifumi-kamaboko)
0.15 g

(per 100 g edible portion)
Scallop (raw)
0.95 g

(per 800 g edible portion)
Common octopus (raw)

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