Lauric acid Content of Fishes and Shellfishes
(41 - 50)
1 mg
(per 45 g edible portion)
Sandfish (namaboshi)
5 mg
(per 95 g edible portion)
Red sea bream (cultured, baked)
52 mg
(per 1310 g edible portion)
Red sea bream (cultured, boiled)
10 mg
(per 450 g edible portion)
Black sea bream (raw)
5 mg
(per 100 g edible portion)
Pacific saury (canned product, kabayaki)
22 mg
(per 720 g edible portion)
Mackerel (raw)
5 mg
(per 150 g edible portion)
Barracuda (raw)
24 mg
(per 1310 g edible portion)
Red sea bream (cultured, raw)
27 mg
(per 960 g edible portion)
Pink salmon (salted)
2 mg
(per 70 g edible portion)
Big-eye sardine (maruboshi)
<
1
…
5
…
18
>
