Fishes and Shellfishes Low in Fatty acids (Monounsaturated) (201st - 220th) (per 100 g edible portion)

• Yellow sea bream (raw)
  
  0.83 g
• Pond smelt (tsukudani)
  
  0.83 g
• Crucian carp (boiled)
  
  0.84 g
• Dried flounder
  
  0.85 g
• Fish paste product (satsuma-age)
  
  0.85 g
• Tile fish (boiled)
  
  0.86 g
• Abalone (shiokara)
  
  0.89 g
• Black rockfish (raw)
  
  0.92 g
• Pacific herring (ovary, raw)
  
  0.93 g
• Brownstriped mackerel scad (baked)
  
  0.94 g
• Big-eye sardine (raw)
  
  0.94 g
• Japanese sculpin (tsukudani)
  
  0.98 g
• Young bluefin tuna (raw)
  
  0.99 g
• Bastard halibut (cultured, raw)
  
  1 g
• Horse mackerel (boiled)
  
  1.02 g
• Ayu sweetfish (wild, baked)
  
  1.02 g
• Amago salmon (cultured, raw)
  
  1.03 g
• Japanese sand lance (raw)
  
  1.03 g
• Amberjack (raw)
  
  1.03 g
• Char (cultured, raw)
  
  1.04 g