Fatty acids (Saturated) Content of Fishes and Shellfishes (81 - 90)

1.09 g

(per 80 g edible portion)
Conger pike (raw)
0.73 g

(per 90 g edible portion)
Barracuda (baked)
2.32 g

(per 180 g edible portion)
Pink salmon (canned in brine)
0.13 g

(per 10 g edible portion)
Japanese anchovy (niboshi)
11.81 g

(per 960 g edible portion)
Pink salmon (raw)
1.28 g

(per 105 g edible portion)
Chum salmon (aramaki baked)
0.71 g

(per 90 g edible portion)
Horse mackerel (baked)
0.12 g

(per 10 g edible portion)
Japanese anchovy (tazukuri)
1.58 g

(per 200 g edible portion)
With ovary (raw)
0.11 g

(per 10 g edible portion)
Japanese sand lance (raw)

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