Triacylglycerol equivalents Content of Fishes and Shellfishes
(Initial O)
0.2 g
(per 50 g edible portion)
Ocellated octopus (raw)
0.2 g
(per 20 g edible portion)
Oyster (cultured, boiled)
0.2 g
(per 20 g edible portion)
Oyster (cultured, raw)
