Fishes and Shellfishes Low in Fatty acids (Polyunsaturated) (101st - 120th) (per 100 g edible portion)

• Fish paste product (mushi-kamaboko)
  
  0.23 g
• Skipjack, Processed product (shiokara)
  
  0.24 g
• Blue sprat (raw)
  
  0.24 g
• Pacific cod (dried split)
  
  0.24 g
• Sakura shrimp (boiled)
  
  0.25 g
• Opossum shrimp (shiokara)
  
  0.25 g
• Fish paste product (sumaki-kamaboko)
  
  0.25 g
• Hard clam (boiled)
  
  0.26 g
• Adductor muscle (niboshi)
  
  0.26 g
• Spear squid (raw)
  
  0.26 g
• Matsubara's red rockfish (raw)
  
  0.27 g
• Hoki (raw)
  
  0.29 g
• Japanese common squid (raw)
  
  0.29 g
• Sea squirt (shiokara)
  
  0.29 g
• Brown sole (baked)
  
  0.3 g
• Scallop (boiled)
  
  0.3 g
• Japanese common squid (boiled)
  
  0.3 g
• Pacific cod (denbu)
  
  0.31 g
• Big-eye tuna (raw)
  
  0.31 g
• Short-necked clam, Canned product (in brine)
  
  0.31 g