Triacylglycerol equivalents Content of Fishes and Shellfishes (131 - 140)

1.4 g

(per 150 g edible portion)
Bastard halibut (wild, raw)
0.3 g

(per 18 g edible portion)
Pacific herring (ovary, salted, desalted)
0.2 g

(per 10 g edible portion)
Japanese sand lance (ameni)
0.1 g

(per 4 g edible portion)
Firefly squid (boiled)
0.1 g

(per 10 g edible portion)
Japanese icefish (raw)
1.1 g

(per 170 g edible portion)
Golden-thread (raw)
0.1 g

(per 10 g edible portion)
Shrimp, Processed product (boiled and dried shrimps)
1.2 g

(per 100 g edible portion)
Hard clam (tsukudani)
0.2 g

(per 20 g edible portion)
Oyster (cultured, boiled)
0.1 g

(per 9 g edible portion)
Pond smelt (raw)

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