Fatty acids (Monounsaturated) Content of Fishes and Shellfishes (Initial J) (1 - 10)

0.06 g

(per 10 g edible portion)
Japanese anchovy (niboshi)
0.26 g

(per 18 g edible portion)
Japanese anchovy (raw)
0.05 g

(per 10 g edible portion)
Japanese anchovy (tazukuri)
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)
18.72 g

(per 190 g edible portion)
Japanese eel (kabayaki)
0.03 g

(per 10 g edible portion)
Japanese icefish (raw)
2.69 g

(per 152 g edible portion)
Japanese pilchard (baked)
3.17 g

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

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