Triacylglycerol equivalents Content of Fishes and Shellfishes (31 - 40)

2.8 g

(per 30 g edible portion)
Mezashi (raw)
10.9 g

(per 152 g edible portion)
Japanese pilchard (baked)
8.3 g

(per 152 g edible portion)
Japanese pilchard (raw)
112.1 g

(per 1310 g edible portion)
Red sea bream (cultured, boiled)
10.1 g

(per 95 g edible portion)
Red sea bream (cultured, baked)
4.2 g

(per 40 g edible portion)
Common Japanese conger (steamed)
10.3 g

(per 100 g edible portion)
Japanese pilchard, Canned product (with seasoning)
12.5 g

(per 152 g edible portion)
Japanese pilchard (boiled)
3.6 g

(per 36 g edible portion)
Atlantic capelin (semi-dried, baked)
3.6 g

(per 36 g edible portion)
Atlantic capelin (semi-dried, raw)

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