Oleic acid Content of Fishes and Shellfishes
(141 - 150)
378 mg
(per 540 g edible portion)
Brown sole (raw)
26 mg
(per 20 g edible portion)
Oyster (cultured, boiled)
23 mg
(per 30 g edible portion)
Halfbeak (raw)
13 mg
(per 10 g edible portion)
Japanese sand lance (ameni)
6 mg
(per 5 g edible portion)
Sakura shrimp (boiled)
252 mg
(per 210 g edible portion)
Skipjack, Processed product (namari-bushi)
18 mg
(per 15 g edible portion)
Shirasuboshi (semi-dried)
386 mg
(per 540 g edible portion)
Brown sole (baked)
370 mg
(per 370 g edible portion)
Black scraper (ajitsuke-hirakiboshi)
110 mg
(per 110 g edible portion)
Fish paste product (yakinuki-kamaboko)
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