Fatty acids (Saturated) Content of Fishes and Shellfishes (11 - 20)

4.61 g

(per 100 g edible portion)
Japanese pilchard, Canned product (kabayaki)
3.1 g

(per 80 g edible portion)
Pacific saury (mirinboshi)
7.72 g

(per 170 g edible portion)
Mackerel (baked)
119.34 g

(per 4500 g edible portion)
Yellowtail (mature, raw)
1.1 g

(per 30 g edible portion)
Mezashi (raw)
9.46 g

(per 220 g edible portion)
Mackerel (boiled)
4.44 g

(per 150 g edible portion)
Pacific saury (raw)
28.66 g

(per 1200 g edible portion)
Yellowtail (young, cultured, raw)
15.72 g

(per 400 g edible portion)
Mackerel, Processed product (shiosaba)
2.92 g

(per 152 g edible portion)
Japanese pilchard (raw)

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