Behenic acid Content of Fishes and Shellfishes
(61 - 70)
3 mg
(per 70 g edible portion)
Fish paste product (yaki-chikuwa)
3 mg
(per 80 g edible portion)
Tuna, Canned product (flaked white meat in brine)
6 mg
(per 250 g edible portion)
Atka mackerel (hirakiboshi)
7 mg
(per 180 g edible portion)
Pink salmon (canned in brine)
5 mg
(per 200 g edible portion)
Dried flounder
6 mg
(per 200 g edible portion)
With ovary (raw)
4 mg
(per 120 g edible portion)
Fish paste product (hanpen)
4 mg
(per 145 g edible portion)
Tuna, Canned product (flaked meat with seasoning)
1 mg
(per 45 g edible portion)
Sandfish (namaboshi)
9 mg
(per 700 g edible portion)
Japanese seaperch (raw)
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