Fishes and Shellfishes Low in Oleic acid (81st - 100th) (per 100 g edible portion)

• Freshwater clam (raw)
  
  40 mg
• Tiger prawn (cultured, raw)
  
  40 mg
• Flying fish (raw)
  
  44 mg
• Skipjack (caught in spring, raw)
  
  46 mg
• Horsehair crab (boiled)
  
  46 mg
• Snow crab (raw)
  
  46 mg
• Horsehair crab (raw)
  
  47 mg
• Bar-tailed flathead (raw)
  
  48 mg
• Japanese surfsmelt (raw)
  
  49 mg
• Apple snail (canned in brine)
  
  50 mg
• Fish paste product (mushi-kamaboko)
  
  56 mg
• Sea cucumber (konowata)
  
  58 mg
• Shirasuboshi (mild dried)
  
  59 mg
• King crab (boiled)
  
  61 mg
• Squid, Processed product (surume)
  
  62 mg
• Scallop (boiled)
  
  63 mg
• Lizardfish (raw)
  
  65 mg
• Blue sprat (raw)
  
  65 mg
• Sea squirt (raw)
  
  65 mg
• Skipjack, Processed product (namari)
  
  68 mg