Palmitic acid Content of Fishes and Shellfishes
(181 - 190)
13 mg
(per 50 g edible portion)
Hard clam (baked)
5 mg
(per 6 g edible portion)
Loach (boiled)
21 mg
(per 25 g edible portion)
Adductor muscle (niboshi)
10 mg
(per 50 g edible portion)
Freshwater clam (raw)
17 mg
(per 25 g edible portion)
Pacific cod (milt)
5 mg
(per 7 g edible portion)
Fish paste product (naruto)
33 mg
(per 50 g edible portion)
Ocellated octopus (raw)
66 mg
(per 230 g edible portion)
Bar-tailed flathead (raw)
6 mg
(per 10 g edible portion)
Fish paste product (kanifumi-kamaboko)
21 mg
(per 100 g edible portion)
Hard clam (raw)
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