Palmitic acid Content of Fishes and Shellfishes
(81 - 90)
280 mg
(per 35 g edible portion)
Mirinboshi (anchovy)
7584 mg
(per 960 g edible portion)
Pink salmon (raw)
1386 mg
(per 180 g edible portion)
Pink salmon (canned in brine)
75 mg
(per 10 g edible portion)
Japanese sand lance (raw)
433 mg
(per 90 g edible portion)
Horse mackerel (baked)
584 mg
(per 80 g edible portion)
Walleye pollack (tarako, baked)
1022 mg
(per 200 g edible portion)
With ovary (raw)
73 mg
(per 10 g edible portion)
Japanese anchovy (tazukuri)
296 mg
(per 90 g edible portion)
Ayu sweetfish (wild, baked)
115 mg
(per 16 g edible portion)
Sea urchin (tsubu-uni)
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