Fishes and Shellfishes Low in Fatty acids (Total) (41st - 60th) (per 100 g edible portion)

• Tiger prawn (cultured, baked)
  
  0.19 g
• Shiba shrimp (raw)
  
  0.19 g
• Scorpion fish (raw)
  
  0.2 g
• Japanese whiting (raw)
  
  0.2 g
• Pacific cod (baked)
  
  0.2 g
• Ocellate puffer (cultured, raw)
  
  0.2 g
• Southern blue whiting (raw)
  
  0.2 g
• Common octopus (boiled)
  
  0.2 g
• Tiger prawn (cultured, boiled)
  
  0.21 g
• Crab, Processed product (ganzuke)
  
  0.21 g
• Blue shark (raw)
  
  0.22 g
• Walleye pollack (sukimidara)
  
  0.22 g
• Snow crab (raw)
  
  0.22 g
• Hard clam (raw)
  
  0.23 g
• Yellowfin tuna (raw)
  
  0.24 g
• Topshell (canned with seasoning)
  
  0.24 g
• Common octopus (raw)
  
  0.24 g
• Purple puffer (raw)
  
  0.25 g
• Ivory shell (raw)
  
  0.25 g
• Tiger prawn (cultured, raw)
  
  0.25 g