Fatty acids (Saturated) Content of Fishes and Shellfishes (71 - 80)

10.15 g

(per 960 g edible portion)
Pink salmon (salted)
17.55 g

(per 1800 g edible portion)
Skipjack (caught in autumn, raw)
0.75 g

(per 60 g edible portion)
Japanese pilchard (maruboshi)
9.63 g

(per 1310 g edible portion)
Red sea bream (wild, raw)
13.73 g

(per 960 g edible portion)
Pink salmon (baked)
0.22 g

(per 16 g edible portion)
Sea urchin (tsubu-uni)
0.49 g

(per 35 g edible portion)
Mirinboshi (anchovy)
0.83 g

(per 70 g edible portion)
Big-eye sardine (maruboshi)
2.08 g

(per 250 g edible portion)
Atka mackerel (hirakiboshi)
0.81 g

(per 90 g edible portion)
Big-eye sardine (raw)

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