Oleic acid Content of Fishes and Shellfishes
(Initial P) (11 - 19)
832 mg
(per 120 g edible portion)
Pacific saury (hirakiboshi)
816 mg
(per 80 g edible portion)
Pacific saury (mirinboshi)
1155 mg
(per 150 g edible portion)
Pacific saury (raw)
10560 mg
(per 960 g edible portion)
Pink salmon (baked)
1584 mg
(per 180 g edible portion)
Pink salmon (canned in brine)
8832 mg
(per 960 g edible portion)
Pink salmon (raw)
6720 mg
(per 960 g edible portion)
Pink salmon (salted)
17 mg
(per 9 g edible portion)
Pond smelt (raw)
42 mg
(per 8 g edible portion)
Pond smelt (tsukudani)
<
1
2
>