Fishes and Shellfishes Low in Fatty acids (Monounsaturated) (241st - 260th) (per 100 g edible portion)

• Mirinboshi (anchovy)
  
  1.34 g
• Brownstriped mackerel scad (hirakiboshi)
  
  1.36 g
• Rainbow trout (cultured in freshwater, raw)
  
  1.36 g
• Masu trout (cultured, raw)
  
  1.39 g
• Striped mullet (raw)
  
  1.4 g
• Tatamiiwashi
  
  1.41 g
• Pacific Ocean perch (raw)
  
  1.46 g
• Japanese sculpin (boiled)
  
  1.51 g
• Red sea bream (wild, raw)
  
  1.59 g
• Japanese pilchard (shioiwashi)
  
  1.64 g
• Chum salmon (raw)
  
  1.64 g
• With ovary (raw)
  
  1.72 g
• Sockeye salmon (raw)
  
  1.75 g
• Atka mackerel (salted)
  
  1.76 g
• Japanese eel (viscera, raw)
  
  1.8 g
• Chum salmon (aramaki raw)
  
  1.83 g
• Pale chub (raw)
  
  1.89 g
• Chum salmon (boiled)
  
  1.89 g
• Tilapia (raw)
  
  1.89 g
• Sandfish (raw)
  
  1.91 g