Oleic acid Content of Fishes and Shellfishes
(Initial A) (11 - 20)
3330 mg
(per 450 g edible portion)
Amberjack (raw)
630 mg
(per 10 g edible portion)
Anglerfish (liver, raw)
28 mg
(per 530 g edible portion)
Anglerfish (raw)
70 mg
(per 20 g edible portion)
Antarctic krill (boiled)
80 mg
(per 20 g edible portion)
Antarctic krill (raw)
1650 mg
(per 250 g edible portion)
Atka mackerel (hirakiboshi)
540 mg
(per 36 g edible portion)
Atlantic capelin (semi-dried, baked)
504 mg
(per 36 g edible portion)
Atlantic capelin (semi-dried, raw)
792 mg
(per 80 g edible portion)
Ayu sweetfish (cultured, baked)
560 mg
(per 80 g edible portion)
Ayu sweetfish (cultured, raw)
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