Fatty acids (Saturated) Content of Fishes and Shellfishes (21 - 30)

10.49 g

(per 460 g edible portion)
Silver pomfret (raw)
3.74 g

(per 152 g edible portion)
Japanese pilchard (baked)
0.38 g

(per 18 g edible portion)
Japanese anchovy (raw)
6.03 g

(per 160 g edible portion)
Pacific saury (canned product, with seasoning)
7.03 g

(per 190 g edible portion)
Mackerel (canned products, miso-ni)
3.56 g

(per 100 g edible portion)
Japanese pilchard, Canned product (with seasoning)
4.32 g

(per 152 g edible portion)
Japanese pilchard (boiled)
2.93 g

(per 120 g edible portion)
Pacific saury (hirakiboshi)
2.78 g

(per 80 g edible portion)
Skipjack, Canned product (flaked meat in oil)
1.21 g

(per 35 g edible portion)
Pacific herring (migaki-nishin)

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