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

• Common octopus (boiled)
  
  32 mg
• Adductor muscle (canned in brine)
  
  33 mg
• Tiger prawn (cultured, baked)
  
  34 mg
• Horsehair crab (boiled)
  
  34 mg
• Turban shell (raw)
  
  35 mg
• Hen clam (raw)
  
  35 mg
• King crab (boiled)
  
  35 mg
• Black scraper (raw)
  
  36 mg
• Blue shark (raw)
  
  36 mg
• Pacific cod (baked)
  
  36 mg
• Shiba shrimp (raw)
  
  36 mg
• Horsehair crab (raw)
  
  36 mg
• Japanese whiting (raw)
  
  37 mg
• Abalone (canned in brine)
  
  37 mg
• Common octopus (raw)
  
  37 mg
• Ocellate puffer (cultured, raw)
  
  38 mg
• Common shield-clam (raw)
  
  39 mg
• Tiger prawn (cultured, boiled)
  
  39 mg
• Snow crab (boiled)
  
  39 mg
• Crab, Processed product (ganzuke)
  
  39 mg