Fishes and Shellfishes High in Lignoceric acid (61st - 80th) (per 100 g edible portion)

• Mackerel, Processed product (shiosaba)
  
  5 mg
• Skipjack, Processed product (kezuri-bushi tsukudani)
  
  5 mg
• Japanese sculpin (tsukudani)
  
  5 mg
• Atlantic horse mackerel (raw)
  
  5 mg
• Horse mackerel (raw)
  
  5 mg
• Fish paste product (datemaki)
  
  4 mg
• Fish paste product (yaki-chikuwa)
  
  4 mg
• Shrimp, Processed product (boiled and dried shrimps)
  
  4 mg
• Japanese bluefish (boiled)
  
  4 mg
• Young bluefin tuna (raw)
  
  4 mg
• Pacific saury (canned product, with seasoning)
  
  4 mg
• Skipjack, Canned product (flaked meat with seasoning)
  
  4 mg
• Skipjack, Processed product (kakuni)
  
  4 mg
• Big-eye sardine (maruboshi)
  
  4 mg
• Common Japanese conger (steamed)
  
  4 mg
• Common Japanese conger (raw)
  
  4 mg
• Fish paste product (tsumire)
  
  3 mg
• Sea cucumber (konowata)
  
  3 mg
• Opossum shrimp (tsukudani)
  
  3 mg
• Squid, Processed product (seasoned and smoked)
  
  3 mg