Fishes and Shellfishes Low in Palmitoleic acid (121st - 140th) (per 100 g edible portion)

• Big-eye tuna (raw)
  
  35 mg
• Oyster (cultured, raw)
  
  35 mg
• Sea cucumber (konowata)
  
  37 mg
• Lizardfish (raw)
  
  38 mg
• Tuna, Canned product (flaked light meat in oil)
  
  40 mg
• Blue sprat (raw)
  
  41 mg
• Loach (boiled)
  
  41 mg
• Scallop (raw)
  
  41 mg
• Freshwater clam (raw)
  
  42 mg
• Sea squirt (shiokara)
  
  44 mg
• Halfbeak (raw)
  
  46 mg
• Shirasuboshi (semi-dried)
  
  48 mg
• Black-tipped fusilier (raw)
  
  48 mg
• Loach (raw)
  
  49 mg
• Opossum shrimp (shiokara)
  
  50 mg
• Croaker (baked)
  
  53 mg
• Oyster (cultured, boiled)
  
  54 mg
• Sakura shrimp (boiled)
  
  54 mg
• Hoki (raw)
  
  55 mg
• Skipjack, Processed product (katsuo-bushi)
  
  56 mg