Fatty acids (Total) Content of Foods (Initial J) (1 - 10)

0.27 g

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

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

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

(per 25 g edible portion)
Japanese chestnut (boiled)
0.04 g

(per 12 g edible portion)
Japanese chestnut (kanroni)
0.04 g

(per 15 g edible portion)
Japanese chestnut (raw)
0.62 g

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

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

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

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

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