Fatty acids (Monounsaturated) Content of Fishes and Shellfishes (121 - 130)

0.06 g

(per 10 g edible portion)
Japanese sand lance (niboshi)
0.17 g

(per 30 g edible portion)
Squid, Processed product (shiokara)
0.1 g

(per 20 g edible portion)
Antarctic krill (boiled)
0.71 g

(per 145 g edible portion)
Tuna, Canned product (flaked meat with seasoning)
0.43 g

(per 150 g edible portion)
Bastard halibut (wild, raw)
0.05 g

(per 10 g edible portion)
Japanese sand lance (tsukudani)
0.32 g

(per 70 g edible portion)
Fish paste product (yaki-chikuwa)
0.08 g

(per 18 g edible portion)
Pacific herring (ovary, salted, desalted)
0.05 g

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

(per 3 g edible portion)
Skipjack, Processed product (kezuri-bushi)

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