Oleic acid Content of Fishes and Shellfishes
(31 - 40)
10368 mg
(per 720 g edible portion)
Mackerel (raw)
1920 mg
(per 80 g edible portion)
Coho salmon (cultured, baked)
2070 mg
(per 90 g edible portion)
Spanish mackerel (raw)
2090 mg
(per 95 g edible portion)
Red sea bream (cultured, baked)
23056 mg
(per 1310 g edible portion)
Red sea bream (cultured, boiled)
1430 mg
(per 65 g edible portion)
Spanish mackerel (baked)
792 mg
(per 80 g edible portion)
Ayu sweetfish (cultured, baked)
3040 mg
(per 160 g edible portion)
Mackerel (canned products, in brine)
1805 mg
(per 95 g edible portion)
Coho salmon (cultured, raw)
1710 mg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, raw)
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