Lauric acid Content of Fishes and Shellfishes
(31 - 40)
11 mg
(per 190 g edible portion)
Mackerel (canned products, miso-ni)
10 mg
(per 170 g edible portion)
Mackerel (baked)
13 mg
(per 220 g edible portion)
Mackerel (boiled)
4 mg
(per 115 g edible portion)
Japanese pilchard (shioiwashi)
1 mg
(per 10 g edible portion)
Japanese anchovy (niboshi)
1 mg
(per 20 g edible portion)
Antarctic krill (boiled)
1 mg
(per 17 g edible portion)
Sea urchin (neri-uni)
1 mg
(per 16 g edible portion)
Sea urchin (tsubu-uni)
6 mg
(per 120 g edible portion)
Abalone (shiokara)
36 mg
(per 1200 g edible portion)
Yellowtail (young, cultured, raw)
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