Palmitic acid Content of Fishes and Shellfishes
(151 - 160)
632 mg
(per 540 g edible portion)
Brown sole (boiled)
357 mg
(per 210 g edible portion)
Skipjack, Processed product (namari-bushi)
17 mg
(per 10 g edible portion)
Shirasuboshi (mild dried)
117 mg
(per 73 g edible portion)
Scallop (boiled)
30 mg
(per 20 g edible portion)
Oyster (cultured, raw)
16 mg
(per 26 g edible portion)
Mussel (raw)
405 mg
(per 540 g edible portion)
Brown sole (raw)
140 mg
(per 100 g edible portion)
Short-necked clam, Canned product (with seasoning)
26 mg
(per 20 g edible portion)
Mantis shrimp (boiled)
143 mg
(per 110 g edible portion)
Japanese common squid (baked)
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