Fishes and Shellfishes Low in Triacylglycerol equivalents (61st - 80th) (per 100 g edible portion)

• Jackknife clam (raw)
  
  0.3 g
• Abalone (canned in brine)
  
  0.3 g
• Pond snail (raw)
  
  0.3 g
• Ivory shell (raw)
  
  0.3 g
• Surf clam (raw)
  
  0.3 g
• Tiger prawn (cultured, raw)
  
  0.3 g
• Horsehair crab (raw)
  
  0.3 g
• Horsehair crab (boiled)
  
  0.3 g
• Snow crab (boiled)
  
  0.3 g
• King crab (boiled)
  
  0.3 g
• Fish paste product (kobumaki-kamaboko)
  
  0.3 g
• Fish paste product (naruto)
  
  0.3 g
• Skipjack, Processed product (namari)
  
  0.4 g
• Pacific cod (milt)
  
  0.4 g
• Japanese surfsmelt (raw)
  
  0.4 g
• Japanese scallop (cultured, raw)
  
  0.4 g
• Apple snail (canned in brine)
  
  0.4 g
• Freshwater clam (raw)
  
  0.4 g
• Hard clam (baked)
  
  0.4 g
• Scallop (raw)
  
  0.4 g