Fatty acids (Total) Content of Fishes and Shellfishes
(181 - 190)
1.14 g
(per 430 g edible portion)
Flying fish (raw)
0.47 g
(per 140 g edible portion)
Swordtip squid (raw)
0.42 g
(per 100 g edible portion)
Scallop (raw)
0.88 g
(per 210 g edible portion)
Skipjack, Processed product (namari)
0.05 g
(per 50 g edible portion)
Freshwater clam (raw)
0.1 g
(per 25 g edible portion)
Pacific cod (milt)
0.06 g
(per 50 g edible portion)
Hard clam (baked)
0.19 g
(per 50 g edible portion)
Ocellated octopus (raw)
0.04 g
(per 10 g edible portion)
Fish paste product (kanifumi-kamaboko)
0.7 g
(per 470 g edible portion)
Snow crab (boiled)
<
1
…
19
…
23
>