Fatty acids (Monounsaturated) Content of Fishes and Shellfishes (191 - 200)

0.06 g

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

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

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

(per 1750 g edible portion)
King crab (raw)
0.03 g

(per 55 g edible portion)
Snow crab (canned in brine)
-

(per 10 g edible portion)
Northern shrimp (raw)
0.01 g

(per 25 g edible portion)
Adductor muscle (niboshi)
0.11 g

(per 210 g edible portion)
Yellowfin tuna (raw)
0.01 g

(per 20 g edible portion)
Fish paste product (kobumaki-kamaboko)
0.01 g

(per 20 g edible portion)
Sea cucumber (raw)

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