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

• Pen shell (adductor muscle, raw)
  
  0 mg
• Pond snail (raw)
  
  0 mg
• Whelk (raw)
  
  0 mg
• Topshell (canned with seasoning)
  
  0 mg
• Cockle (foot, raw)
  
  0 mg
• Ivory shell (raw)
  
  0 mg
• Hen clam (raw)
  
  0 mg
• Hard clam (boiled)
  
  0 mg
• Hard clam (baked)
  
  0 mg
• Adductor muscle (niboshi)
  
  0 mg
• Keen's gaper (siphon, raw)
  
  0 mg
• Tiger prawn (cultured, baked)
  
  0 mg
• Sakura shrimp (dried)
  
  0 mg
• Sakura shrimp (niboshi)
  
  0 mg
• Giant tiger shrimp (cultured, raw)
  
  0 mg
• Shrimp, Processed product (tsukudani)
  
  0 mg
• Crab, Processed product (ganzuke)
  
  0 mg
• Japanese common squid (raw)
  
  0 mg
• Japanese common squid (boiled)
  
  0 mg
• Japanese common squid (baked)
  
  0 mg