Fishes and Shellfishes High in Behenic acid (21st - 40th) (per 100 g edible portion)

• Mirinboshi (japanese pilchard)
  
  17 mg
• Striped mullet (karasumi)
  
  16 mg
• Yellowtail (young, cultured, raw)
  
  16 mg
• Spanish mackerel (baked)
  
  15 mg
• Mackerel, Processed product (shiosaba)
  
  15 mg
• Tatamiiwashi
  
  15 mg
• Pacific herring (smoked)
  
  14 mg
• Red sea bream (cultured, baked)
  
  14 mg
• Red sea bream (cultured, boiled)
  
  14 mg
• Japanese pilchard, Canned product (in tomato sauce)
  
  14 mg
• Japanese pilchard, Canned product (with seasoning)
  
  14 mg
• Ayu sweetfish (wild, viscera, raw)
  
  14 mg
• Sakura shrimp (dried)
  
  13 mg
• Mackerel (canned productswith seasoning)
  
  13 mg
• Mackerel (canned products, miso-ni)
  
  13 mg
• Yellowstriped butterfish (raw)
  
  12 mg
• Japanese pilchard (shioiwashi)
  
  12 mg
• Atlantic horse mackerel (baked)
  
  12 mg
• Atlantic horse mackerel (raw)
  
  12 mg
• Sea cucumber (konowata)
  
  11 mg