Lignoceric acid Content of Fishes and Shellfishes
(41 - 50)
5 mg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, baked)
3 mg
(per 100 g edible portion)
Horse mackerel (boiled)
33 mg
(per 1310 g edible portion)
Red sea bream (wild, raw)
20 mg
(per 400 g edible portion)
Mackerel, Processed product (shiosaba)
3 mg
(per 130 g edible portion)
Horse mackerel (raw)
2 mg
(per 40 g edible portion)
Fish paste product (datemaki)
3 mg
(per 70 g edible portion)
Fish paste product (yaki-chikuwa)
-
(per 10 g edible portion)
Shrimp, Processed product (boiled and dried shrimps)
6 mg
(per 160 g edible portion)
Pacific saury (canned product, with seasoning)
6 mg
(per 145 g edible portion)
Skipjack, Canned product (flaked meat with seasoning)
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