Fatty acids (Polyunsaturated) Content of Fishes and Shellfishes (21 - 30)

3.1 g

(per 80 g edible portion)
Hairtail (raw)
2.9 g

(per 152 g edible portion)
Japanese pilchard (raw)
2.98 g

(per 80 g edible portion)
Coho salmon (cultured, baked)
100.44 g

(per 4500 g edible portion)
Yellowtail (mature, raw)
3.7 g

(per 100 g edible portion)
Japanese pilchard, Canned product (with seasoning)
4.45 g

(per 152 g edible portion)
Japanese pilchard (boiled)
6.71 g

(per 190 g edible portion)
Mackerel (canned productswith seasoning)
3.14 g

(per 130 g edible portion)
Pacific saury (baked)
2.72 g

(per 80 g edible portion)
Japanese pilchard, Canned product (in tomato sauce)
6.44 g

(per 190 g edible portion)
Japanese eel (kabayaki)

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