Palmitic acid Content of Fishes and Shellfishes
3640 mg
(per 70 g edible portion)
Japanese pilchard, Canned product (in oil)
520 mg
(per 10 g edible portion)
Anglerfish (liver, raw)
4050 mg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, raw)
8063 mg
(per 250 g edible portion)
Mackerel, Processed product (hirakiboshi)
3280 mg
(per 80 g edible portion)
Tuna, Canned product (flaked white meat in oil)
6840 mg
(per 190 g edible portion)
Japanese eel (kabayaki)
2720 mg
(per 80 g edible portion)
Hairtail (raw)
1020 mg
(per 30 g edible portion)
Mackerel, Processed product (shimesaba)
5220 mg
(per 180 g edible portion)
Yellowtail (mature, baked)
4930 mg
(per 170 g edible portion)
Mackerel (baked)
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