Fishes and Shellfishes High in Triacylglycerol equivalents (261st - 280th) (per 100 g edible portion)

• Halfbeak (raw)
  
  0.9 g
• Brown sole (raw)
  
  0.9 g
• Shirasuboshi (mild dried)
  
  0.9 g
• Fish paste product (yakinuki-kamaboko)
  
  0.8 g
• Mantis shrimp (boiled)
  
  0.8 g
• Squid, Processed product (saki-ika)
  
  0.8 g
• Scallop (boiled)
  
  0.8 g
• Oyster (cultured, raw)
  
  0.8 g
• Bluefin tuna (lean meat, raw)
  
  0.8 g
• Blue sprat (raw)
  
  0.8 g
• Sea cucumber (konowata)
  
  0.7 g
• Squid, Processed product (canned with seasoning)
  
  0.7 g
• Squid, Processed product (seasoned and smoked)
  
  0.7 g
• Flying squid (raw)
  
  0.7 g
• Sakura shrimp (boiled)
  
  0.7 g
• Mussel (raw)
  
  0.7 g
• Pacific cod (denbu)
  
  0.7 g
• Brown sole (baked)
  
  0.7 g
• Skipjack, Processed product (shiokara)
  
  0.7 g
• Skipjack, Processed product (namari-bushi)
  
  0.7 g