Oleic acid Content of Fishes and Shellfishes
12350 mg
(per 190 g edible portion)
Japanese eel (kabayaki)
630 mg
(per 10 g edible portion)
Anglerfish (liver, raw)
10688 mg
(per 250 g edible portion)
Mackerel, Processed product (hirakiboshi)
4240 mg
(per 80 g edible portion)
Skipjack, Canned product (flaked meat in oil)
3640 mg
(per 70 g edible portion)
Japanese pilchard, Canned product (in oil)
4000 mg
(per 80 g edible portion)
Hairtail (raw)
3760 mg
(per 80 g edible portion)
Tuna, Canned product (flaked light meat in oil)
1575 mg
(per 35 g edible portion)
Pacific herring (migaki-nishin)
3200 mg
(per 80 g edible portion)
Tuna, Canned product (flaked white meat in oil)
6882 mg
(per 186 g edible portion)
Chinook salmon (baked)
<
1
…
23
>
