Palmitic acid Content of Fishes and Shellfishes
(21 - 30)
1920 mg
(per 80 g edible portion)
Skipjack, Canned product (flaked meat in oil)
1840 mg
(per 80 g edible portion)
Tuna, Canned product (flaked light meat in oil)
805 mg
(per 35 g edible portion)
Pacific herring (migaki-nishin)
2272 mg
(per 152 g edible portion)
Japanese pilchard (baked)
1748 mg
(per 152 g edible portion)
Japanese pilchard (raw)
2310 mg
(per 150 g edible portion)
Pacific saury (raw)
4180 mg
(per 190 g edible portion)
Mackerel (canned products, miso-ni)
2675 mg
(per 152 g edible portion)
Japanese pilchard (boiled)
22008 mg
(per 1310 g edible portion)
Red sea bream (cultured, boiled)
8400 mg
(per 400 g edible portion)
Mackerel, Processed product (shiosaba)
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