Palmitic acid Content of Fishes and Shellfishes
(31 - 40)
9072 mg
(per 720 g edible portion)
Mackerel (raw)
3906 mg
(per 186 g edible portion)
Chinook salmon (baked)
208 mg
(per 18 g edible portion)
Japanese anchovy (raw)
1900 mg
(per 95 g edible portion)
Red sea bream (cultured, baked)
3800 mg
(per 190 g edible portion)
Mackerel (canned productswith seasoning)
2000 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (with seasoning)
425 mg
(per 25 g edible portion)
Mezashi (baked)
1288 mg
(per 92 g edible portion)
Horse mackerel (hirakiboshi, baked)
2470 mg
(per 130 g edible portion)
Gizzard shad (amazu-zuke)
1520 mg
(per 80 g edible portion)
Japanese pilchard, Canned product (in tomato sauce)
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