Behenic acid Content of Fishes and Shellfishes
(Initial M)
53 mg
(per 170 g edible portion)
Mackerel (baked)
68 mg
(per 220 g edible portion)
Mackerel (boiled)
25 mg
(per 190 g edible portion)
Mackerel (canned products, miso-ni)
25 mg
(per 190 g edible portion)
Mackerel (canned productswith seasoning)
95 mg
(per 720 g edible portion)
Mackerel (raw)
8 mg
(per 30 g edible portion)
Mackerel, Processed product (shimesaba)
60 mg
(per 400 g edible portion)
Mackerel, Processed product (shiosaba)
3 mg
(per 35 g edible portion)
Mirinboshi (anchovy)
-
(per 26 g edible portion)
Mussel (raw)
