Fishes and Shellfishes Low in Fatty acids (Polyunsaturated) (121st - 140th) (per 100 g edible portion)

• Flying squid (raw)
  
  0.31 g
• Brown sole (raw)
  
  0.32 g
• Mussel (raw)
  
  0.32 g
• Oyster (cultured, raw)
  
  0.32 g
• Mantis shrimp (boiled)
  
  0.32 g
• Japanese common squid (baked)
  
  0.33 g
• Japanese argentine (raw)
  
  0.35 g
• Sea cucumber (konowata)
  
  0.35 g
• Black-tipped fusilier (raw)
  
  0.36 g
• Squid, Processed product (canned with seasoning)
  
  0.37 g
• Yellowfin goby (kanroni)
  
  0.38 g
• Short-necked clam, Canned product (with seasoning)
  
  0.38 g
• Sakura shrimp (niboshi)
  
  0.38 g
• Pacific halibut (raw)
  
  0.39 g
• Skipjack, Processed product (kakuni)
  
  0.39 g
• Sea urchin (neri-uni)
  
  0.39 g
• Brown sole (boiled)
  
  0.4 g
• Shrimp, Processed product (boiled and dried shrimps)
  
  0.4 g
• Squid, Processed product (seasoned and smoked)
  
  0.4 g
• Halfbeak (raw)
  
  0.42 g