Oleic acid Content of Fishes and Shellfishes
(11 - 20)
1480 mg
(per 40 g edible portion)
Common Japanese conger (steamed)
5440 mg
(per 170 g edible portion)
Mackerel (baked)
8280 mg
(per 460 g edible portion)
Silver pomfret (raw)
870 mg
(per 30 g edible portion)
Mackerel, Processed product (shimesaba)
6380 mg
(per 220 g edible portion)
Mackerel (boiled)
1120 mg
(per 40 g edible portion)
Fish paste product (datemaki)
5320 mg
(per 190 g edible portion)
Mackerel (canned products, miso-ni)
5589 mg
(per 207 g edible portion)
Chinook salmon (raw)
2430 mg
(per 90 g edible portion)
Chum salmon (sujiko)
1580 mg
(per 90 g edible portion)
Common Japanese conger (raw)
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