Lauric acid Content of Fishes and Shellfishes
(21 - 30)
3 mg
(per 36 g edible portion)
Atlantic capelin (semi-dried, baked)
3 mg
(per 36 g edible portion)
Atlantic capelin (semi-dried, raw)
8 mg
(per 150 g edible portion)
Pacific saury (raw)
1 mg
(per 18 g edible portion)
Japanese anchovy (raw)
11 mg
(per 160 g edible portion)
Pacific saury (canned product, with seasoning)
-
(per 7 g edible portion)
Blue sprat (seasoned and dried)
17 mg
(per 460 g edible portion)
Silver pomfret (raw)
9 mg
(per 250 g edible portion)
Atka mackerel (hirakiboshi)
5 mg
(per 130 g edible portion)
Pacific saury (baked)
11 mg
(per 190 g edible portion)
Mackerel (canned productswith seasoning)
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