Lipid Content of Fishes and Shellfishes (121 - 130)

1.2 g

(per 35 g edible portion)
Walleye pollack (karashi-mentaiko)
0.6 g

(per 20 g edible portion)
Antarctic krill (raw)
0.1 g

(per 3 g edible portion)
Skipjack, Processed product (kezuri-bushi)
0.5 g

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

(per 170 g edible portion)
Yellow sea bream (raw)
0.6 g

(per 20 g edible portion)
Antarctic krill (boiled)
0.5 g

(per 18 g edible portion)
Pacific herring (ovary, salted, desalted)
0.5 g

(per 17 g edible portion)
Sea urchin (neri-uni)
0.1 g

(per 4 g edible portion)
Firefly squid (boiled)
0.3 g

(per 10 g edible portion)
Shrimp, Processed product (boiled and dried shrimps)

< 1 … 13 … 23 >