Lignoceric acid Content of Fishes and Shellfishes
(21 - 30)
105 mg
(per 1310 g edible portion)
Red sea bream (cultured, boiled)
13 mg
(per 130 g edible portion)
Gizzard shad (amazu-zuke)
5 mg
(per 90 g edible portion)
Barracuda (baked)
9 mg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, raw)
6 mg
(per 80 g edible portion)
Pacific saury (mirinboshi)
9 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (kabayaki)
7 mg
(per 80 g edible portion)
Japanese pilchard, Canned product (in tomato sauce)
47 mg
(per 1310 g edible portion)
Red sea bream (cultured, raw)
8 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (with seasoning)
1 mg
(per 15 g edible portion)
Shirasuboshi (semi-dried)
<
1
2
3
…
18
>
