Lauric acid Content of Fishes and Shellfishes
32 mg
(per 40 g edible portion)
Common Japanese conger (steamed)
40 mg
(per 90 g edible portion)
Common Japanese conger (raw)
13 mg
(per 35 g edible portion)
Mirinboshi (anchovy)
21 mg
(per 155 g edible portion)
Three-line grunt (raw)
19 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (kabayaki)
11 mg
(per 70 g edible portion)
Japanese pilchard, Canned product (in oil)
10 mg
(per 80 g edible portion)
Hairtail (raw)
4 mg
(per 30 g edible portion)
Mackerel, Processed product (shimesaba)
12 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (with seasoning)
6 mg
(per 87 g edible portion)
Japanese pilchard (namaboshi)
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