Fishes and Shellfishes Low in Triacylglycerol equivalents (121st - 140th) (per 100 g edible portion)

• Scallop (boiled)
  
  0.8 g
• Squid, Processed product (saki-ika)
  
  0.8 g
• Mantis shrimp (boiled)
  
  0.8 g
• Fish paste product (yakinuki-kamaboko)
  
  0.8 g
• Shirasuboshi (mild dried)
  
  0.9 g
• Brown sole (raw)
  
  0.9 g
• Halfbeak (raw)
  
  0.9 g
• Japanese argentine (raw)
  
  0.9 g
• Big-eye tuna (raw)
  
  0.9 g
• Short-necked clam, Canned product (in brine)
  
  0.9 g
• Short-necked clam, Canned product (with seasoning)
  
  0.9 g
• Fish paste product (hanpen)
  
  0.9 g
• Hoki (raw)
  
  1 g
• Short-necked clam (tsukudani)
  
  1 g
• Squid, Processed product (ika-arare)
  
  1 g
• Black scraper (ajitsuke-hirakiboshi)
  
  1.1 g
• Skipjack, Processed product (kakuni)
  
  1.1 g
• Brown sole (boiled)
  
  1.1 g
• Black-tipped fusilier (raw)
  
  1.1 g
• Yellowfin goby (kanroni)
  
  1.1 g