Fatty acids (Saturated) Content of Fishes and Shellfishes (191 - 200)

0.1 g

(per 230 g edible portion)
Bar-tailed flathead (raw)
0.02 g

(per 25 g edible portion)
Pacific cod (milt)
0.03 g

(per 100 g edible portion)
Hard clam (raw)
0.17 g

(per 210 g edible portion)
Yellowfin tuna (raw)
0.48 g

(per 800 g edible portion)
Common octopus (raw)
0.02 g

(per 32 g edible portion)
Abalone (canned in brine)
0.43 g

(per 710 g edible portion)
Common octopus (boiled)
0.02 g

(per 38 g edible portion)
Adductor muscle (canned in brine)
0.03 g

(per 108 g edible portion)
Japanese whiting (raw)
0.36 g

(per 1780 g edible portion)
King crab (boiled)

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