Fishes and Shellfishes Low in Triacylglycerol equivalents (41st - 60th) (per 100 g edible portion)

• Yellowfin tuna (raw)
  
  0.2 g
• Southern blue whiting (raw)
  
  0.2 g
• Topshell (canned with seasoning)
  
  0.2 g
• Hen clam (raw)
  
  0.2 g
• Hard clam (raw)
  
  0.2 g
• Common shield-clam (raw)
  
  0.2 g
• Adductor muscle (canned in brine)
  
  0.2 g
• Tiger prawn (cultured, boiled)
  
  0.2 g
• Tiger prawn (cultured, baked)
  
  0.2 g
• Shiba shrimp (raw)
  
  0.2 g
• Snow crab (raw)
  
  0.2 g
• Snow crab (canned in brine)
  
  0.2 g
• King crab (raw)
  
  0.2 g
• Crab, Processed product (ganzuke)
  
  0.2 g
• Common octopus (raw)
  
  0.2 g
• Common octopus (boiled)
  
  0.2 g
• Golden-thread (surimi)
  
  0.3 g
• Skipjack (caught in spring, raw)
  
  0.3 g
• Bar-tailed flathead (raw)
  
  0.3 g
• Purple puffer (raw)
  
  0.3 g