Fatty acids (Polyunsaturated) Content of Fishes and Shellfishes (Initial J) (1 - 10)

0.08 g

(per 10 g edible portion)
Japanese anchovy (niboshi)
0.28 g

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

(per 10 g edible portion)
Japanese anchovy (tazukuri)
0.36 g

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

(per 125 g edible portion)
Japanese common squid (boiled)
0.41 g

(per 190 g edible portion)
Japanese common squid (raw)
6.44 g

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

(per 10 g edible portion)
Japanese icefish (raw)
3.92 g

(per 152 g edible portion)
Japanese pilchard (baked)
4.45 g

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

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