Triacylglycerol equivalents Content of Fishes and Shellfishes (141 - 150)

0.7 g

(per 100 g edible portion)
Sole (raw)
0.1 g

(per 5 g edible portion)
Sakura shrimp (niboshi)
3.9 g

(per 540 g edible portion)
Brown sole (boiled)
0.3 g

(per 25 g edible portion)
Skipjack, Processed product (kakuni)
3.7 g

(per 370 g edible portion)
Black scraper (ajitsuke-hirakiboshi)
0.1 g

(per 10 g edible portion)
Short-necked clam (tsukudani)
1.1 g

(per 120 g edible portion)
Fish paste product (hanpen)
0.9 g

(per 100 g edible portion)
Short-necked clam, Canned product (with seasoning)
0.9 g

(per 100 g edible portion)
Short-necked clam, Canned product (in brine)
0.2 g

(per 30 g edible portion)
Halfbeak (raw)

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