Behenic acid Content of Fishes and Shellfishes
(11 - 20)
17 mg
(per 80 g edible portion)
Hairtail (raw)
19 mg
(per 90 g edible portion)
Spanish mackerel (raw)
16 mg
(per 152 g edible portion)
Japanese pilchard (raw)
20 mg
(per 152 g edible portion)
Japanese pilchard (baked)
52 mg
(per 460 g edible portion)
Silver pomfret (raw)
23 mg
(per 152 g edible portion)
Japanese pilchard (boiled)
18 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (kabayaki)
1 mg
(per 7 g edible portion)
Blue sprat (seasoned and dried)
115 mg
(per 1200 g edible portion)
Yellowtail (young, cultured, raw)
10 mg
(per 65 g edible portion)
Spanish mackerel (baked)
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