Oleic acid Content of Fishes and Shellfishes
(171 - 180)
46 mg
(per 73 g edible portion)
Scallop (boiled)
28 mg
(per 45 g edible portion)
Squid, Processed product (surume)
434 mg
(per 1780 g edible portion)
King crab (boiled)
6 mg
(per 10 g edible portion)
Shirasuboshi (mild dried)
2 mg
(per 3 g edible portion)
Sea cucumber (konowata)
56 mg
(per 100 g edible portion)
Fish paste product (mushi-kamaboko)
50 mg
(per 230 g edible portion)
Bar-tailed flathead (raw)
69 mg
(per 500 g edible portion)
Snow crab (raw)
58 mg
(per 315 g edible portion)
Horsehair crab (boiled)
114 mg
(per 430 g edible portion)
Flying fish (raw)
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