Behenic acid Content of Fishes and Shellfishes
(31 - 40)
-
(per 3 g edible portion)
Sea cucumber (konowata)
65 mg
(per 1310 g edible portion)
Red sea bream (cultured, raw)
14 mg
(per 130 g edible portion)
Gizzard shad (amazu-zuke)
1 mg
(per 10 g edible portion)
Japanese anchovy (niboshi)
9 mg
(per 155 g edible portion)
Three-line grunt (raw)
1 mg
(per 10 g edible portion)
Shrimp, Processed product (boiled and dried shrimps)
14 mg
(per 160 g edible portion)
Pacific saury (canned product, with seasoning)
8 mg
(per 150 g edible portion)
Barracuda (raw)
1 mg
(per 10 g edible portion)
Japanese anchovy (tazukuri)
52 mg
(per 1310 g edible portion)
Red sea bream (wild, raw)
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