Fatty acids (Saturated) Content of Fishes and Shellfishes (51 - 60)

1.54 g

(per 115 g edible portion)
Japanese pilchard (shioiwashi)
3.87 g

(per 160 g edible portion)
Mackerel (canned products, in brine)
0.73 g

(per 30 g edible portion)
Chum salmon (ikura)
1.41 g

(per 92 g edible portion)
Horse mackerel (hirakiboshi, raw)
1.49 g

(per 130 g edible portion)
Gizzard shad (raw)
1.48 g

(per 65 g edible portion)
Spanish mackerel (baked)
1.32 g

(per 90 g edible portion)
Common Japanese conger (raw)
9.03 g

(per 1050 g edible portion)
Alfonsino (raw)
1.93 g

(per 90 g edible portion)
Spanish mackerel (raw)
1.88 g

(per 150 g edible portion)
Barracuda (raw)

< 1 … 6 … 23 >