Oleic acid Content of Fishes and Shellfishes
(81 - 90)
729 mg
(per 90 g edible portion)
Fish paste product (satsuma-age)
424 mg
(per 55 g edible portion)
Sockeye salmon (baked)
9009 mg
(per 1800 g edible portion)
Skipjack (caught in autumn, raw)
487 mg
(per 115 g edible portion)
Japanese pilchard (shioiwashi)
494 mg
(per 65 g edible portion)
Sockeye salmon (smoked)
488 mg
(per 130 g edible portion)
Amago salmon (cultured, raw)
3330 mg
(per 450 g edible portion)
Amberjack (raw)
584 mg
(per 80 g edible portion)
Conger pike (raw)
622 mg
(per 155 g edible portion)
Three-line grunt (raw)
710 mg
(per 100 g edible portion)
Pacific saury (canned product, kabayaki)
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