Behenic acid Content of Fishes and Shellfishes
(41 - 50)
3 mg
(per 35 g edible portion)
Mirinboshi (anchovy)
5 mg
(per 70 g edible portion)
Big-eye sardine (maruboshi)
5 mg
(per 90 g edible portion)
Horse mackerel (baked)
3 mg
(per 40 g edible portion)
Fish paste product (datemaki)
82 mg
(per 1800 g edible portion)
Skipjack (caught in autumn, raw)
6 mg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, baked)
4 mg
(per 100 g edible portion)
Horse mackerel (boiled)
-
(per 5 g edible portion)
Sakura shrimp (niboshi)
-
(per 8 g edible portion)
Pond smelt (tsukudani)
12 mg
(per 450 g edible portion)
Black sea bream (raw)
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