Fishes and Shellfishes High in Palmitic acid (1st - 20th) (per 100 g edible portion)

• Ayu sweetfish (cultured, viscera, raw)
  
  13000 mg
• Ayu sweetfish (cultured, viscera, baked)
  
  12000 mg
• Japanese pilchard, Canned product (in oil)
  
  5200 mg
• Anglerfish (liver, raw)
  
  5200 mg
• Oyster (canned in oil, smoked)
  
  5000 mg
• Japanese eel (shirayaki)
  
  4700 mg
• Ayu sweetfish (wild, viscera, raw)
  
  4500 mg
• Mackerel, Processed product (hirakiboshi)
  
  4300 mg
• Tuna, Canned product (flaked white meat in oil)
  
  4100 mg
• Lamprey (dried)
  
  4000 mg
• Carp (cultured, viscera, raw)
  
  3900 mg
• Japanese eel (kabayaki)
  
  3600 mg
• Bluefin tuna (fatty meat, raw)
  
  3500 mg
• Hairtail (raw)
  
  3400 mg
• Mackerel, Processed product (shimesaba)
  
  3400 mg
• Southern bluefin tuna (fatty meat, raw)
  
  3300 mg
• Yellowtail (mature, baked)
  
  2900 mg
• Mackerel (baked)
  
  2900 mg
• Japanese pilchard (namaboshi)
  
  2900 mg
• Mackerel (boiled)
  
  2800 mg