Oleic acid Content of Fishes and Shellfishes
(111 - 120)
80 mg
(per 20 g edible portion)
Antarctic krill (raw)
480 mg
(per 200 g edible portion)
Dried flounder
19 mg
(per 5 g edible portion)
Sakura shrimp (dried)
130 mg
(per 35 g edible portion)
Walleye pollack (karashi-mentaiko)
26 mg
(per 7 g edible portion)
Blue sprat (seasoned and dried)
210 mg
(per 60 g edible portion)
Fish paste product (tsumire)
70 mg
(per 20 g edible portion)
Antarctic krill (boiled)
58 mg
(per 17 g edible portion)
Sea urchin (neri-uni)
493 mg
(per 145 g edible portion)
Skipjack, Canned product (flaked meat with seasoning)
59 mg
(per 18 g edible portion)
Pacific herring (ovary, salted, desalted)
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