Oleic acid Content of Fishes and Shellfishes
(71 - 80)
832 mg
(per 120 g edible portion)
Pacific saury (hirakiboshi)
1188 mg
(per 120 g edible portion)
Chum salmon (aramaki raw)
6223 mg
(per 1310 g edible portion)
Red sea bream (wild, raw)
865 mg
(per 130 g edible portion)
Pacific saury (baked)
333 mg
(per 35 g edible portion)
Mirinboshi (anchovy)
202 mg
(per 25 g edible portion)
Mezashi (baked)
1316 mg
(per 200 g edible portion)
With ovary (raw)
8832 mg
(per 960 g edible portion)
Pink salmon (raw)
497 mg
(per 90 g edible portion)
Barracuda (baked)
1584 mg
(per 180 g edible portion)
Pink salmon (canned in brine)
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