Oleic acid Content of Fishes and Shellfishes
(Initial A) (1 - 10)
10 mg
(per 32 g edible portion)
Abalone (canned in brine)
10 mg
(per 120 g edible portion)
Abalone (raw)
660 mg
(per 120 g edible portion)
Abalone (shiokara)
109 mg
(per 120 g edible portion)
Abalone (steamed and dried)
4 mg
(per 38 g edible portion)
Adductor muscle (canned in brine)
7 mg
(per 25 g edible portion)
Adductor muscle (niboshi)
-
(per 47 g edible portion)
Adductor muscle (raw)
202 mg
(per 280 g edible portion)
Albacore (raw)
10920 mg
(per 1050 g edible portion)
Alfonsino (raw)
488 mg
(per 130 g edible portion)
Amago salmon (cultured, raw)
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