Fatty acids (Saturated) Content of Fishes and Shellfishes (161 - 170)

0.02 g

(per 26 g edible portion)
Mussel (raw)
0.26 g

(per 120 g edible portion)
Abalone (steamed and dried)
0.74 g

(per 540 g edible portion)
Brown sole (baked)
0.04 g

(per 20 g edible portion)
Fish paste product (kobumaki-kamaboko)
0.01 g

(per 5 g edible portion)
Sakura shrimp (boiled)
0.22 g

(per 120 g edible portion)
Fish paste product (hanpen)
0.2 g

(per 110 g edible portion)
Japanese common squid (baked)
0.18 g

(per 100 g edible portion)
Scallop (raw)
0.14 g

(per 80 g edible portion)
Tuna, Canned product (flaked light meat in brine)
0.16 g

(per 90 g edible portion)
Croaker (baked)

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