Oleic acid Content of Fishes and Shellfishes
(181 - 190)
5 mg
(per 50 g edible portion)
Freshwater clam (raw)
4 mg
(per 26 g edible portion)
Mussel (raw)
21 mg
(per 55 g edible portion)
Snow crab (canned in brine)
37 mg
(per 100 g edible portion)
Scallop (raw)
189 mg
(per 1750 g edible portion)
King crab (raw)
4 mg
(per 48 g edible portion)
Hard clam (boiled)
5 mg
(per 15 g edible portion)
Squid, Processed product (saki-ika)
71 mg
(per 210 g edible portion)
Yellowfin tuna (raw)
1 mg
(per 10 g edible portion)
Northern shrimp (raw)
16 mg
(per 50 g edible portion)
Pacific cod (baked)
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