Fatty acids (Polyunsaturated) Content of Fishes and Shellfishes (51 - 60)

0.73 g

(per 36 g edible portion)
Atlantic capelin (semi-dried, raw)
0.71 g

(per 35 g edible portion)
Mirinboshi (anchovy)
1.31 g

(per 65 g edible portion)
Spanish mackerel (baked)
0.71 g

(per 80 g edible portion)
Ayu sweetfish (cultured, baked)
4.08 g

(per 207 g edible portion)
Chinook salmon (raw)
1.27 g

(per 130 g edible portion)
Gizzard shad (raw)
0.77 g

(per 40 g edible portion)
Common Japanese conger (steamed)
8.25 g

(per 720 g edible portion)
Mackerel (raw)
18.14 g

(per 960 g edible portion)
Pink salmon (baked)
21.53 g

(per 1800 g edible portion)
Skipjack (caught in autumn, raw)

< 1 … 6 … 23 >