Triacylglycerol equivalents Content of Fishes and Shellfishes (121 - 130)

0.4 g

(per 20 g edible portion)
Antarctic krill (boiled)
0.4 g

(per 20 g edible portion)
Antarctic krill (raw)
0.4 g

(per 17 g edible portion)
Sea urchin (neri-uni)
0.1 g

(per 5 g edible portion)
Sakura shrimp (dried)
0.1 g

(per 3 g edible portion)
Skipjack, Processed product (kezuri-bushi)
0.9 g

(per 90 g edible portion)
Ayu sweetfish (wild, raw)
2.6 g

(per 145 g edible portion)
Tuna, Canned product (flaked meat with seasoning)
0.3 g

(per 15 g edible portion)
Shirasuboshi (semi-dried)
1.2 g

(per 70 g edible portion)
Fish paste product (yaki-chikuwa)
0.8 g

(per 45 g edible portion)
Squid, Processed product (surume)

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