Lipid Content of Fishes and Shellfishes (131 - 140)

2.8 g

(per 100 g edible portion)
Hard clam (tsukudani)
3.9 g

(per 145 g edible portion)
Skipjack, Canned product (flaked meat with seasoning)
0.1 g

(per 5 g edible portion)
Sakura shrimp (niboshi)
2 g

(per 80 g edible portion)
Tuna, Canned product (flaked white meat in brine)
0.2 g

(per 10 g edible portion)
Short-necked clam (tsukudani)
1.2 g

(per 90 g edible portion)
Ayu sweetfish (wild, raw)
3.3 g

(per 145 g edible portion)
Tuna, Canned product (flaked meat with seasoning)
0.4 g

(per 20 g edible portion)
Oyster (cultured, boiled)
2.2 g

(per 100 g edible portion)
Short-necked clam, Canned product (in brine)
1.4 g

(per 70 g edible portion)
Fish paste product (yaki-chikuwa)

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