Fatty acids (Monounsaturated) Content of Fishes and Shellfishes (141 - 150)

0.07 g

(per 25 g edible portion)
Skipjack, Processed product (kakuni)
0.05 g

(per 20 g edible portion)
Oyster (cultured, boiled)
0.7 g

(per 540 g edible portion)
Brown sole (raw)
0.05 g

(per 20 g edible portion)
Mantis shrimp (boiled)
0.23 g

(per 100 g edible portion)
Short-necked clam, Canned product (with seasoning)
0.01 g

(per 5 g edible portion)
Sakura shrimp (boiled)
0.21 g

(per 100 g edible portion)
Short-necked clam, Canned product (in brine)
0.02 g

(per 10 g edible portion)
Short-necked clam (tsukudani)
0.04 g

(per 30 g edible portion)
Halfbeak (raw)
0.74 g

(per 540 g edible portion)
Brown sole (baked)

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