Oleic acid Content of Fishes and Shellfishes
(61 - 70)
816 mg
(per 80 g edible portion)
Pacific saury (mirinboshi)
1260 mg
(per 105 g edible portion)
Chum salmon (aramaki baked)
960 mg
(per 80 g edible portion)
Japanese pilchard, Canned product (in tomato sauce)
306 mg
(per 30 g edible portion)
Mezashi (raw)
1650 mg
(per 250 g edible portion)
Atka mackerel (hirakiboshi)
1155 mg
(per 150 g edible portion)
Pacific saury (raw)
10560 mg
(per 960 g edible portion)
Pink salmon (baked)
990 mg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, baked)
1600 mg
(per 160 g edible portion)
Pacific saury (canned product, with seasoning)
6720 mg
(per 960 g edible portion)
Pink salmon (salted)
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