Fishes and Shellfishes High in Fatty acids (Monounsaturated) (221st - 240th) (per 100 g edible portion)

• Japanese sand lance (tsukudani)
  
  0.47 g
• Fish paste product (yaki-chikuwa)
  
  0.46 g
• Pacific herring (ovary, salted, desalted)
  
  0.45 g
• Japanese anchovy (tazukuri)
  
  0.45 g
• Hoki (raw)
  
  0.42 g
• Japanese dace (raw)
  
  0.4 g
• Brownstriped mackerel scad (kusaya)
  
  0.37 g
• Marbled sole (raw)
  
  0.36 g
• Shrimp, Processed product (tsukudani)
  
  0.35 g
• Skipjack, Processed product (kezuri-bushi)
  
  0.35 g
• Striped marlin (raw)
  
  0.35 g
• Golden-thread (raw)
  
  0.34 g
• Japanese sand lance (ameni)
  
  0.34 g
• Shrimp, Processed product (boiled and dried shrimps)
  
  0.33 g
• Sakura shrimp (niboshi)
  
  0.33 g
• Sole (raw)
  
  0.33 g
• Dolphinfish (raw)
  
  0.33 g
• Skipjack, Processed product (katsuo-bushi)
  
  0.33 g
• Ark shell (canned with seasoning)
  
  0.32 g
• Pond smelt (raw)
  
  0.32 g