Lignoceric acid Content of Fishes and Shellfishes
(51 - 60)
1 mg
(per 25 g edible portion)
Skipjack, Processed product (kakuni)
2 mg
(per 70 g edible portion)
Big-eye sardine (maruboshi)
2 mg
(per 40 g edible portion)
Common Japanese conger (steamed)
2 mg
(per 90 g edible portion)
Common Japanese conger (raw)
2 mg
(per 60 g edible portion)
Fish paste product (tsumire)
0 mg
(per 3 g edible portion)
Sea cucumber (konowata)
1 mg
(per 20 g edible portion)
Squid, Processed product (seasoned and smoked)
-
(per 5 g edible portion)
Sakura shrimp (niboshi)
6 mg
(per 450 g edible portion)
Black sea bream (raw)
2 mg
(per 170 g edible portion)
Yellow sea bream (raw)
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