Fishes and Shellfishes Low in Fatty acids (Monounsaturated) (341st - 360th) (per 100 g edible portion)

• Mackerel (baked)
  
  4.93 g
• Common Japanese conger (steamed)
  
  4.99 g
• Yellowtail (young, cultured, raw)
  
  5.17 g
• Rainbow trout (cultured in sea, raw)
  
  5.21 g
• Atlantic salmon (cultured, raw)
  
  5.36 g
• Skipjack, Canned product (flaked meat in oil)
  
  5.45 g
• Atlantic capelin (semi-dried, baked)
  
  5.45 g
• Atlantic capelin (semi-dried, raw)
  
  5.52 g
• Pacific saury (canned product, kabayaki)
  
  5.65 g
• Japanese bluefish (boiled)
  
  5.65 g
• Striped mullet (karasumi)
  
  5.71 g
• Rainbow trout (cultured in sea, baked)
  
  5.91 g
• Carp (cultured, boiled)
  
  6.1 g
• Caviar (salted product)
  
  6.36 g
• Mackerel, Processed product (shiosaba)
  
  6.51 g
• Chinook salmon (baked)
  
  6.57 g
• Atlantic salmon (cultured, baked)
  
  6.62 g
• Japanese pilchard, Canned product (in oil)
  
  6.83 g
• Pacific herring (raw)
  
  7.18 g
• Hairtail (raw)
  
  7.26 g