Triacylglycerol equivalents Content of Fishes and Shellfishes (181 - 190)

-

(per 6 g edible portion)
Loach (boiled)
-

(per 10 g edible portion)
Fish paste product (kanifumi-kamaboko)
0.2 g

(per 50 g edible portion)
Ocellated octopus (raw)
0.4 g

(per 140 g edible portion)
Swordtip squid (raw)
0.4 g

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

(per 50 g edible portion)
Hard clam (baked)
0.1 g

(per 50 g edible portion)
Freshwater clam (raw)
0.1 g

(per 25 g edible portion)
Pacific cod (milt)
0.8 g

(per 210 g edible portion)
Skipjack, Processed product (namari)
-

(per 7 g edible portion)
Fish paste product (naruto)

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