Fatty acids (Monounsaturated) Content of Fishes and Shellfishes (61 - 70)

25.25 g

(per 960 g edible portion)
Pink salmon (baked)
3.17 g

(per 152 g edible portion)
Japanese pilchard (boiled)
17.47 g

(per 960 g edible portion)
Pink salmon (salted)
2.55 g

(per 100 g edible portion)
Japanese pilchard, Canned product (with seasoning)
1.63 g

(per 130 g edible portion)
Gizzard shad (raw)
2.01 g

(per 80 g edible portion)
Japanese pilchard, Canned product (in tomato sauce)
2.25 g

(per 90 g edible portion)
Ayu sweetfish (wild, viscera, baked)
0.99 g

(per 80 g edible portion)
Ayu sweetfish (cultured, raw)
3.59 g

(per 250 g edible portion)
Atka mackerel (hirakiboshi)
0.51 g

(per 25 g edible portion)
Mezashi (baked)

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