Fishes and Shellfishes Low in Fatty acids (Monounsaturated) (121st - 140th) (per 100 g edible portion)

• Croaker (baked)
  
  0.17 g
• Blue sprat (raw)
  
  0.18 g
• Oyster (cultured, raw)
  
  0.18 g
• Fish paste product (yakinuki-kamaboko)
  
  0.18 g
• Sea cucumber (konowata)
  
  0.19 g
• Fish paste product (hanpen)
  
  0.19 g
• Shirasuboshi (semi-dried)
  
  0.2 g
• Brown sole (baked)
  
  0.21 g
• Halfbeak (raw)
  
  0.21 g
• Short-necked clam (tsukudani)
  
  0.21 g
• Short-necked clam, Canned product (in brine)
  
  0.21 g
• Sakura shrimp (boiled)
  
  0.22 g
• Japanese argentine (raw)
  
  0.23 g
• Short-necked clam, Canned product (with seasoning)
  
  0.23 g
• Mantis shrimp (boiled)
  
  0.23 g
• Black-tipped fusilier (raw)
  
  0.24 g
• Opossum shrimp (tsukudani)
  
  0.24 g
• Brown sole (raw)
  
  0.26 g
• Yellowfin goby (kanroni)
  
  0.26 g
• Oyster (cultured, boiled)
  
  0.27 g