Fatty acids (Monounsaturated) Content of Fishes and Shellfishes (41 - 50)

1.91 g

(per 87 g edible portion)
Japanese pilchard (namaboshi)
38.04 g

(per 1310 g edible portion)
Red sea bream (cultured, boiled)
15.64 g

(per 720 g edible portion)
Mackerel (raw)
3.41 g

(per 95 g edible portion)
Red sea bream (cultured, baked)
5.55 g

(per 160 g edible portion)
Mackerel (canned products, in brine)
0.46 g

(per 15 g edible portion)
Shishamo smelt (semi-dried, raw)
2.15 g

(per 65 g edible portion)
Spanish mackerel (baked)
2.93 g

(per 90 g edible portion)
Spanish mackerel (raw)
5.72 g

(per 180 g edible portion)
Pink salmon (canned in brine)
18.39 g

(per 1310 g edible portion)
Red sea bream (cultured, raw)

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