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

20.43 g

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

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

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

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

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

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

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

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

(per 36 g edible portion)
Atlantic capelin (semi-dried, baked)
3.42 g

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

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