Palmitic acid Content of Fishes and Shellfishes
(41 - 50)
760 mg
(per 80 g edible portion)
Ayu sweetfish (cultured, raw)
760 mg
(per 40 g edible portion)
Common Japanese conger (steamed)
2880 mg
(per 160 g edible portion)
Pacific saury (canned product, with seasoning)
1638 mg
(per 130 g edible portion)
Pacific saury (baked)
1428 mg
(per 120 g edible portion)
Pacific saury (hirakiboshi)
9432 mg
(per 1310 g edible portion)
Red sea bream (cultured, raw)
3312 mg
(per 207 g edible portion)
Chinook salmon (raw)
1425 mg
(per 95 g edible portion)
Fish paste product (fish sausage)
338 mg
(per 45 g edible portion)
Sandfish (namaboshi)
2400 mg
(per 160 g edible portion)
Mackerel (canned products, in brine)
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