Palmitic acid Content of Fishes and Shellfishes
(51 - 60)
1350 mg
(per 90 g edible portion)
Chum salmon (sujiko)
975 mg
(per 130 g edible portion)
Gizzard shad (raw)
949 mg
(per 115 g edible portion)
Japanese pilchard (shioiwashi)
910 mg
(per 65 g edible portion)
Spanish mackerel (baked)
420 mg
(per 30 g edible portion)
Chum salmon (ikura)
1260 mg
(per 150 g edible portion)
Barracuda (raw)
819 mg
(per 90 g edible portion)
Common Japanese conger (raw)
837 mg
(per 92 g edible portion)
Horse mackerel (hirakiboshi, raw)
1170 mg
(per 90 g edible portion)
Spanish mackerel (raw)
5460 mg
(per 1050 g edible portion)
Alfonsino (raw)
<
1
…
6
…
23
>
