Fatty acids (Total) Content of Fishes and Shellfishes
(Initial A)
0.08 g
(per 32 g edible portion)
Abalone (canned in brine)
0.06 g
(per 120 g edible portion)
Abalone (raw)
2.96 g
(per 120 g edible portion)
Abalone (shiokara)
0.71 g
(per 120 g edible portion)
Abalone (steamed and dried)
0.07 g
(per 38 g edible portion)
Adductor muscle (canned in brine)
0.11 g
(per 25 g edible portion)
Adductor muscle (niboshi)
0.01 g
(per 47 g edible portion)
Adductor muscle (raw)
1.4 g
(per 280 g edible portion)
Albacore (raw)
31.96 g
(per 1050 g edible portion)
Alfonsino (raw)
1.72 g
(per 130 g edible portion)
Amago salmon (cultured, raw)
<
1
2
3
>
