Behenic acid Content of Fishes and Shellfishes
(1 - 10)
54 mg
(per 80 g edible portion)
Tuna, Canned product (flaked light meat in oil)
29 mg
(per 70 g edible portion)
Japanese pilchard, Canned product (in oil)
53 mg
(per 170 g edible portion)
Mackerel (baked)
68 mg
(per 220 g edible portion)
Mackerel (boiled)
18 mg
(per 90 g edible portion)
Common Japanese conger (raw)
15 mg
(per 87 g edible portion)
Japanese pilchard (namaboshi)
18 mg
(per 80 g edible portion)
Pacific saury (mirinboshi)
8 mg
(per 30 g edible portion)
Mackerel, Processed product (shimesaba)
2 mg
(per 18 g edible portion)
Japanese anchovy (raw)
95 mg
(per 720 g edible portion)
Mackerel (raw)
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