Fatty acids (Polyunsaturated) Content of Fishes and Shellfishes (31 - 40)

3.03 g

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

(per 95 g edible portion)
Red sea bream (cultured, baked)
34.37 g

(per 1310 g edible portion)
Red sea bream (cultured, boiled)
0.81 g

(per 30 g edible portion)
Mezashi (raw)
3.04 g

(per 100 g edible portion)
Pacific saury (canned product, kabayaki)
4.85 g

(per 160 g edible portion)
Mackerel (canned products, in brine)
2.77 g

(per 95 g edible portion)
Coho salmon (cultured, raw)
16.51 g

(per 1310 g edible portion)
Red sea bream (cultured, raw)
1.77 g

(per 115 g edible portion)
Japanese pilchard (shioiwashi)
0.28 g

(per 18 g edible portion)
Japanese anchovy (raw)

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