Fishes and Shellfishes High in Palmitic acid (41st - 60th) (per 100 g edible portion)

• Atlantic salmon (cultured, baked)
  
  2400 mg
• Skipjack, Canned product (flaked meat in oil)
  
  2400 mg
• Tuna, Canned product (flaked light meat in oil)
  
  2300 mg
• Pacific herring (migaki-nishin)
  
  2300 mg
• Japanese pilchard (baked)
  
  2300 mg
• Japanese pilchard (raw)
  
  2300 mg
• Pacific saury (raw)
  
  2200 mg
• Mackerel (canned products, miso-ni)
  
  2200 mg
• Japanese pilchard (boiled)
  
  2200 mg
• Red sea bream (cultured, boiled)
  
  2100 mg
• Mackerel, Processed product (shiosaba)
  
  2100 mg
• Mackerel (raw)
  
  2100 mg
• Chinook salmon (baked)
  
  2100 mg
• Rainbow trout (cultured in sea, raw)
  
  2100 mg
• Mirinboshi (japanese pilchard)
  
  2100 mg
• Japanese anchovy (raw)
  
  2100 mg
• Red sea bream (cultured, baked)
  
  2000 mg
• Mackerel (canned productswith seasoning)
  
  2000 mg
• Atlantic salmon (cultured, raw)
  
  2000 mg
• Carp (cultured, boiled)
  
  2000 mg