Lignoceric acid Content of Fishes and Shellfishes
(11 - 20)
37 mg
(per 220 g edible portion)
Mackerel (boiled)
17 mg
(per 152 g edible portion)
Japanese pilchard (baked)
12 mg
(per 152 g edible portion)
Japanese pilchard (raw)
18 mg
(per 152 g edible portion)
Japanese pilchard (boiled)
8 mg
(per 65 g edible portion)
Spanish mackerel (baked)
4 mg
(per 30 g edible portion)
Mackerel, Processed product (shimesaba)
56 mg
(per 720 g edible portion)
Mackerel (raw)
12 mg
(per 150 g edible portion)
Barracuda (raw)
72 mg
(per 1200 g edible portion)
Yellowtail (young, cultured, raw)
10 mg
(per 95 g edible portion)
Red sea bream (cultured, baked)
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