Oleic acid Content of Fishes and Shellfishes
(41 - 50)
10611 mg
(per 1310 g edible portion)
Red sea bream (cultured, raw)
1800 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (kabayaki)
940 mg
(per 87 g edible portion)
Japanese pilchard (namaboshi)
1159 mg
(per 92 g edible portion)
Horse mackerel (hirakiboshi, baked)
6800 mg
(per 400 g edible portion)
Mackerel, Processed product (shiosaba)
2210 mg
(per 130 g edible portion)
Gizzard shad (amazu-zuke)
1216 mg
(per 152 g edible portion)
Japanese pilchard (raw)
158 mg
(per 18 g edible portion)
Japanese anchovy (raw)
3038 mg
(per 450 g edible portion)
Black sea bream (raw)
1800 mg
(per 120 g edible portion)
Silver warehou (raw)
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