Fatty acids (Saturated) Content of Fishes and Shellfishes (141 - 150)

0.07 g

(per 20 g edible portion)
Oyster (cultured, boiled)
0.09 g

(per 25 g edible portion)
Skipjack, Processed product (kakuni)
0.34 g

(per 100 g edible portion)
Short-necked clam, Canned product (in brine)
0.03 g

(per 10 g edible portion)
Japanese icefish (raw)
0.19 g

(per 100 g edible portion)
Sole (raw)
0.02 g

(per 7 g edible portion)
Blue sprat (raw)
0.03 g

(per 10 g edible portion)
Short-necked clam (tsukudani)
1.05 g

(per 540 g edible portion)
Brown sole (boiled)
0.03 g

(per 9 g edible portion)
Pond smelt (raw)
0.2 g

(per 73 g edible portion)
Scallop (boiled)

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