Fatty acids (Total) Content of Fishes and Shellfishes (151 - 160)

0.98 g

(per 120 g edible portion)
Fish paste product (hanpen)
0.08 g

(per 10 g edible portion)
Shirasuboshi (mild dried)
0.16 g

(per 20 g edible portion)
Mantis shrimp (boiled)
0.16 g

(per 20 g edible portion)
Oyster (cultured, raw)
0.84 g

(per 110 g edible portion)
Fish paste product (yakinuki-kamaboko)
0.11 g

(per 15 g edible portion)
Squid, Processed product (saki-ika)
0.03 g

(per 7 g edible portion)
Blue sprat (raw)
0.53 g

(per 73 g edible portion)
Scallop (boiled)
2.53 g

(per 540 g edible portion)
Brown sole (baked)
0.14 g

(per 20 g edible portion)
Squid, Processed product (seasoned and smoked)

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