Fatty acids (Monounsaturated) Content of Fishes and Shellfishes (11 - 20)

5.81 g

(per 80 g edible portion)
Hairtail (raw)
4.78 g

(per 70 g edible portion)
Japanese pilchard, Canned product (in oil)
12.22 g

(per 186 g edible portion)
Chinook salmon (baked)
26.04 g

(per 400 g edible portion)
Mackerel, Processed product (shiosaba)
5.65 g

(per 100 g edible portion)
Pacific saury (canned product, kabayaki)
1.99 g

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

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

(per 80 g edible portion)
Skipjack, Canned product (flaked meat in oil)
37.22 g

(per 1200 g edible portion)
Yellowtail (young, cultured, raw)
2 g

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

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