Triacylglycerol equivalents Content of Fishes and Shellfishes (151 - 160)

2.4 g

(per 540 g edible portion)
Brown sole (raw)
0.1 g

(per 10 g edible portion)
Shirasuboshi (mild dried)
0.9 g

(per 110 g edible portion)
Fish paste product (yakinuki-kamaboko)
0.2 g

(per 20 g edible portion)
Mantis shrimp (boiled)
0.1 g

(per 15 g edible portion)
Squid, Processed product (saki-ika)
0.6 g

(per 73 g edible portion)
Scallop (boiled)
0.2 g

(per 20 g edible portion)
Oyster (cultured, raw)
-

(per 7 g edible portion)
Blue sprat (raw)
-

(per 3 g edible portion)
Sea cucumber (konowata)
1.1 g

(per 155 g edible portion)
Squid, Processed product (canned with seasoning)

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