The amount of Fishes and Shellfishes that contain 7 g of Fatty acids (Saturated) (141 - 150)

• 

  0.07 g

  (per 20 g edible portion)

  Oyster (cultured, boiled)
  × 100
• 

  0.09 g

  (per 25 g edible portion)

  Skipjack, Processed product (kakuni)
  × 77.8
• 

  0.34 g

  (per 100 g edible portion)

  Short-necked clam, Canned product (in brine)
  × 20.6
• 

  0.03 g

  (per 10 g edible portion)

  Japanese icefish (raw)
  × 233
• 

  0.19 g

  (per 100 g edible portion)

  Sole (raw)
  × 36.8
• 

  0.02 g

  (per 7 g edible portion)

  Blue sprat (raw)
  × 350
• 

  0.03 g

  (per 10 g edible portion)

  Short-necked clam (tsukudani)
  × 233
• 

  1.05 g

  (per 540 g edible portion)

  Brown sole (boiled)
  × 6.7
• 

  0.03 g

  (per 9 g edible portion)

  Pond smelt (raw)
  × 233
• 

  0.2 g

  (per 73 g edible portion)

  Scallop (boiled)
  × 35