Behenic acid Content of Fishes and Shellfishes
(21 - 30)
60 mg
(per 400 g edible portion)
Mackerel, Processed product (shiosaba)
13 mg
(per 95 g edible portion)
Red sea bream (cultured, baked)
147 mg
(per 1310 g edible portion)
Red sea bream (cultured, boiled)
11 mg
(per 80 g edible portion)
Japanese pilchard, Canned product (in tomato sauce)
14 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (with seasoning)
13 mg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, raw)
1 mg
(per 5 g edible portion)
Sakura shrimp (dried)
25 mg
(per 190 g edible portion)
Mackerel (canned productswith seasoning)
25 mg
(per 190 g edible portion)
Mackerel (canned products, miso-ni)
8 mg
(per 115 g edible portion)
Japanese pilchard (shioiwashi)
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