Lipid Content of Fishes and Shellfishes (151 - 160)

1.9 g

(per 120 g edible portion)
Abalone (steamed and dried)
0.9 g

(per 100 g edible portion)
Sole (raw)
0.4 g

(per 25 g edible portion)
Skipjack, Processed product (kakuni)
5.4 g

(per 370 g edible portion)
Black scraper (ajitsuke-hirakiboshi)
0.2 g

(per 10 g edible portion)
Shirasuboshi (mild dried)
0.3 g

(per 20 g edible portion)
Squid, Processed product (seasoned and smoked)
1.7 g

(per 110 g edible portion)
Japanese common squid (baked)
0.1 g

(per 5 g edible portion)
Sakura shrimp (boiled)
0.4 g

(per 25 g edible portion)
Adductor muscle (niboshi)
0.3 g

(per 20 g edible portion)
Oyster (cultured, raw)

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