Fatty acids (Monounsaturated) Content of Fishes and Shellfishes (81 - 90)

2.41 g

(per 200 g edible portion)
With ovary (raw)
1.04 g

(per 115 g edible portion)
Japanese pilchard (shioiwashi)
10.41 g

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

(per 35 g edible portion)
Mirinboshi (anchovy)
15.56 g

(per 1800 g edible portion)
Skipjack (caught in autumn, raw)
0.71 g

(per 90 g edible portion)
Barracuda (baked)
1.1 g

(per 155 g edible portion)
Three-line grunt (raw)
1.02 g

(per 80 g edible portion)
Conger pike (raw)
3.78 g

(per 700 g edible portion)
Japanese seaperch (raw)
0.67 g

(per 90 g edible portion)
Horse mackerel (baked)

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