Fishes and Shellfishes High in Lauric acid (81st - 100th) (per 100 g edible portion)

• Fish paste product (tsumire)
  
  3 mg
• Fish paste product (yaki-chikuwa)
  
  3 mg
• Atka mackerel (salted)
  
  3 mg
• Yellowfin goby (tsukudani)
  
  3 mg
• Red sea bream (wild, raw)
  
  3 mg
• Spanish mackerel (baked)
  
  3 mg
• Spanish mackerel (raw)
  
  3 mg
• Pink salmon (canned in brine)
  
  3 mg
• Carp (cultured, raw)
  
  3 mg
• With ovary (boiled)
  
  3 mg
• With ovary (raw)
  
  3 mg
• Skipjack (caught in autumn, raw)
  
  3 mg
• Firefly squid (seasoned and smoked)
  
  2 mg
• Pond smelt (tsukudani)
  
  2 mg
• Masu trout (cultured, raw)
  
  2 mg
• Crucian carp (kanroni)
  
  2 mg
• Crucian carp (boiled)
  
  2 mg
• Crucian carp (raw)
  
  2 mg
• Bastard halibut (cultured, raw)
  
  2 mg
• Bastard halibut (wild, raw)
  
  2 mg