Triacylglycerol equivalents Content of Fishes and Shellfishes (21 - 30)

12.2 g

(per 90 g edible portion)
Chum salmon (sujiko)
6.9 g

(per 87 g edible portion)
Japanese pilchard (namaboshi)
353.7 g

(per 4500 g edible portion)
Yellowtail (mature, raw)
24.4 g

(per 186 g edible portion)
Chinook salmon (baked)
21.6 g

(per 170 g edible portion)
Mackerel (baked)
23.8 g

(per 190 g edible portion)
Mackerel (canned products, miso-ni)
26.2 g

(per 220 g edible portion)
Mackerel (boiled)
11.7 g

(per 100 g edible portion)
Pacific saury (canned product, kabayaki)
3.5 g

(per 30 g edible portion)
Chum salmon (ikura)
21.3 g

(per 190 g edible portion)
Mackerel (canned productswith seasoning)

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