Palmitic acid Content of Fishes and Shellfishes
(11 - 20)
1514 mg
(per 87 g edible portion)
Japanese pilchard (namaboshi)
6160 mg
(per 220 g edible portion)
Mackerel (boiled)
972 mg
(per 80 g edible portion)
Ayu sweetfish (cultured, baked)
7176 mg
(per 460 g edible portion)
Silver pomfret (raw)
70200 mg
(per 4500 g edible portion)
Yellowtail (mature, raw)
2600 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (kabayaki)
663 mg
(per 30 g edible portion)
Mezashi (raw)
2340 mg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, baked)
18000 mg
(per 1200 g edible portion)
Yellowtail (young, cultured, raw)
1632 mg
(per 80 g edible portion)
Pacific saury (mirinboshi)
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