Lauric acid Content of Fishes and Shellfishes
(51 - 60)
2 mg
(per 60 g edible portion)
Fish paste product (tsumire)
2 mg
(per 70 g edible portion)
Fish paste product (yaki-chikuwa)
20 mg
(per 1310 g edible portion)
Red sea bream (wild, raw)
2 mg
(per 65 g edible portion)
Spanish mackerel (baked)
3 mg
(per 90 g edible portion)
Spanish mackerel (raw)
5 mg
(per 180 g edible portion)
Pink salmon (canned in brine)
4 mg
(per 200 g edible portion)
With ovary (raw)
35 mg
(per 1800 g edible portion)
Skipjack (caught in autumn, raw)
-
(per 8 g edible portion)
Pond smelt (tsukudani)
2 mg
(per 150 g edible portion)
Bastard halibut (cultured, raw)
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