Triacylglycerol equivalents Content of Fishes and Shellfishes (Initial A) (1 - 10)

0.1 g

(per 32 g edible portion)
Abalone (canned in brine)
0.1 g

(per 120 g edible portion)
Abalone (raw)
3.1 g

(per 120 g edible portion)
Abalone (shiokara)
0.7 g

(per 120 g edible portion)
Abalone (steamed and dried)
0.1 g

(per 38 g edible portion)
Adductor muscle (canned in brine)
0.1 g

(per 25 g edible portion)
Adductor muscle (niboshi)
Tr

(per 47 g edible portion)
Adductor muscle (raw)
1.4 g

(per 280 g edible portion)
Albacore (raw)
33.2 g

(per 1050 g edible portion)
Alfonsino (raw)
1.8 g

(per 130 g edible portion)
Amago salmon (cultured, raw)

< 1 2 3 >