Fatty acids (Saturated) Content of Fishes and Shellfishes (151 - 160)

0.57 g

(per 210 g edible portion)
Skipjack, Processed product (namari-bushi)
0.05 g

(per 30 g edible portion)
Halfbeak (raw)
0.03 g

(per 10 g edible portion)
Shirasuboshi (mild dried)
0.05 g

(per 20 g edible portion)
Mantis shrimp (boiled)
0.39 g

(per 155 g edible portion)
Squid, Processed product (canned with seasoning)
0.04 g

(per 15 g edible portion)
Squid, Processed product (saki-ika)
0.68 g

(per 540 g edible portion)
Brown sole (raw)
0.05 g

(per 20 g edible portion)
Squid, Processed product (seasoned and smoked)
0.24 g

(per 100 g edible portion)
Short-necked clam, Canned product (with seasoning)
0.05 g

(per 20 g edible portion)
Oyster (cultured, raw)

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