Fishes and Shellfishes Low in Fatty acids (Saturated) (341st - 360th) (per 100 g edible portion)

• Japanese pilchard (boiled)
  
  3.55 g
• Japanese pilchard, Canned product (with seasoning)
  
  3.56 g
• Mirinboshi (japanese pilchard)
  
  3.64 g
• Rainbow trout (cultured in sea, baked)
  
  3.68 g
• Mackerel (canned products, miso-ni)
  
  3.7 g
• Ayu sweetfish (uruka)
  
  3.71 g
• Lamprey (raw)
  
  3.76 g
• Pacific saury (canned product, with seasoning)
  
  3.77 g
• Japanese anchovy (raw)
  
  3.79 g
• Japanese pilchard (baked)
  
  3.79 g
• Silver pomfret (raw)
  
  3.8 g
• Japanese pilchard (raw)
  
  3.84 g
• Pacific herring (hirakiboshi)
  
  3.85 g
• Mackerel, Processed product (shiosaba)
  
  3.93 g
• Atlantic salmon (cultured, baked)
  
  3.95 g
• Yellowtail (young, cultured, raw)
  
  3.98 g
• Kichiji rockfish (raw)
  
  4.04 g
• Japanese eel (cultured, raw)
  
  4.12 g
• Southern black cod (raw)
  
  4.15 g
• Pacific saury (raw)
  
  4.23 g