Lignoceric acid Content of Fishes and Shellfishes
(1 - 10)
16 mg
(per 87 g edible portion)
Japanese pilchard (namaboshi)
3 mg
(per 10 g edible portion)
Japanese anchovy (tazukuri)
20 mg
(per 80 g edible portion)
Hairtail (raw)
22 mg
(per 90 g edible portion)
Spanish mackerel (raw)
2 mg
(per 10 g edible portion)
Japanese anchovy (niboshi)
1 mg
(per 7 g edible portion)
Blue sprat (seasoned and dried)
15 mg
(per 80 g edible portion)
Tuna, Canned product (flaked light meat in oil)
13 mg
(per 70 g edible portion)
Japanese pilchard, Canned product (in oil)
2 mg
(per 18 g edible portion)
Japanese anchovy (raw)
31 mg
(per 170 g edible portion)
Mackerel (baked)
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