Fishes and Shellfishes Low in Palmitic acid (81st - 100th) (per 100 g edible portion)

• Skipjack (caught in spring, raw)
  
  74 mg
• Japanese scallop (cultured, raw)
  
  75 mg
• Hake (raw)
  
  77 mg
• Freshwater clam (raw)
  
  79 mg
• Adductor muscle (niboshi)
  
  82 mg
• Loach (boiled)
  
  86 mg
• Hard clam (baked)
  
  87 mg
• Fish paste product (kobumaki-kamaboko)
  
  90 mg
• Fish paste product (mushi-kamaboko)
  
  90 mg
• Flying fish (raw)
  
  92 mg
• Loach (raw)
  
  94 mg
• Dried shark fin
  
  96 mg
• Albacore (raw)
  
  96 mg
• Skipjack, Processed product (namari)
  
  100 mg
• Scallop (raw)
  
  100 mg
• Fish paste product (hanpen)
  
  100 mg
• Tuna, Canned product (flaked light meat in brine)
  
  110 mg
• Hard clam (boiled)
  
  110 mg
• Swordtip squid (raw)
  
  110 mg
• Lizardfish (raw)
  
  120 mg