Fishes and Shellfishes High in Triacylglycerol equivalents (281st - 300th) (per 100 g edible portion)

• Fish paste product (sumaki-kamaboko)
  
  0.6 g
• Sea squirt (shiokara)
  
  0.6 g
• Opossum shrimp (shiokara)
  
  0.6 g
• Japanese common squid (baked)
  
  0.6 g
• Abalone (steamed and dried)
  
  0.6 g
• Loach (raw)
  
  0.6 g
• Pacific cod (dried split)
  
  0.6 g
• Croaker (baked)
  
  0.6 g
• Croaker (raw)
  
  0.6 g
• Lizardfish (raw)
  
  0.6 g
• Fish paste product (mushi-kamaboko)
  
  0.5 g
• Sea squirt (raw)
  
  0.5 g
• Spear squid (raw)
  
  0.5 g
• Japanese common squid (boiled)
  
  0.5 g
• Japanese common squid (raw)
  
  0.5 g
• Adductor muscle (niboshi)
  
  0.5 g
• Hard clam (boiled)
  
  0.5 g
• Hake (raw)
  
  0.5 g
• Tuna, Canned product (flaked light meat in brine)
  
  0.5 g
• Albacore (raw)
  
  0.5 g