Fatty acids (Monounsaturated) Content of Fishes and Shellfishes (91 - 100)

0.57 g

(per 60 g edible portion)
Japanese pilchard (maruboshi)
1.89 g

(per 360 g edible portion)
Fat greenling (raw)
0.17 g

(per 16 g edible portion)
Sea urchin (tsubu-uni)
0.83 g

(per 80 g edible portion)
Walleye pollack (tarako, baked)
4.64 g

(per 450 g edible portion)
Amberjack (raw)
0.1 g

(per 10 g edible portion)
Japanese sand lance (raw)
0.67 g

(per 130 g edible portion)
Amago salmon (cultured, raw)
0.41 g

(per 90 g edible portion)
Ayu sweetfish (wild, baked)
0.51 g

(per 100 g edible portion)
Horse mackerel (boiled)
0.83 g

(per 150 g edible portion)
Bastard halibut (cultured, raw)

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