Oleic acid Content of Fishes and Shellfishes
(21 - 30)
18720 mg
(per 1200 g edible portion)
Yellowtail (young, cultured, raw)
4680 mg
(per 180 g edible portion)
Yellowtail (mature, baked)
585 mg
(per 45 g edible portion)
Sandfish (namaboshi)
351 mg
(per 15 g edible portion)
Shishamo smelt (semi-dried, raw)
780 mg
(per 30 g edible portion)
Chum salmon (ikura)
10920 mg
(per 1050 g edible portion)
Alfonsino (raw)
2375 mg
(per 95 g edible portion)
Fish paste product (fish sausage)
4750 mg
(per 190 g edible portion)
Mackerel (canned productswith seasoning)
64800 mg
(per 4500 g edible portion)
Yellowtail (mature, raw)
324 mg
(per 15 g edible portion)
Shishamo smelt (semi-dried, baked)
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