Fishes and Shellfishes Low in Fatty acids (Monounsaturated) (161st - 180th) (per 100 g edible portion)

• Marbled sole (raw)
  
  0.36 g
• Brownstriped mackerel scad (kusaya)
  
  0.37 g
• Japanese dace (raw)
  
  0.4 g
• Hoki (raw)
  
  0.42 g
• Japanese anchovy (tazukuri)
  
  0.45 g
• Pacific herring (ovary, salted, desalted)
  
  0.45 g
• Fish paste product (yaki-chikuwa)
  
  0.46 g
• Japanese sand lance (tsukudani)
  
  0.47 g
• Frigate mackerel (raw)
  
  0.48 g
• Bastard halibut (wild, raw)
  
  0.48 g
• Tuna, Canned product (flaked meat with seasoning)
  
  0.49 g
• Pond smelt (ameni)
  
  0.5 g
• Antarctic krill (boiled)
  
  0.5 g
• Tile fish (baked)
  
  0.51 g
• Pacific halibut (raw)
  
  0.53 g
• Squid, Processed product (shiokara)
  
  0.57 g
• Japanese sand lance (niboshi)
  
  0.58 g
• Skipjack, Canned product (flaked meat with seasoning)
  
  0.58 g
• Walleye pollack (karashi-mentaiko)
  
  0.59 g
• Ayu sweetfish (wild, raw)
  
  0.61 g