Fatty acids (Total) Content of Fishes and Shellfishes (201 - 210)

1.42 g

(per 710 g edible portion)
Common octopus (boiled)
0.1 g

(per 50 g edible portion)
Pacific cod (baked)
0.11 g

(per 108 g edible portion)
Japanese whiting (raw)
0.07 g

(per 38 g edible portion)
Adductor muscle (canned in brine)
0.25 g

(per 370 g edible portion)
Black scraper (raw)
0.1 g

(per 55 g edible portion)
Snow crab (canned in brine)
0.84 g

(per 1750 g edible portion)
King crab (raw)
-

(per 10 g edible portion)
Northern shrimp (raw)
0.01 g

(per 47 g edible portion)
Turban shell (raw)
0.13 g

(per 90 g edible portion)
Pacific cod (raw)

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