Stearic acid Content of Fishes and Shellfishes
1875 mg
(per 250 g edible portion)
Mackerel, Processed product (hirakiboshi)
100 mg
(per 10 g edible portion)
Anglerfish (liver, raw)
728 mg
(per 80 g edible portion)
Skipjack, Canned product (flaked meat in oil)
696 mg
(per 80 g edible portion)
Tuna, Canned product (flaked light meat in oil)
808 mg
(per 95 g edible portion)
Fish paste product (fish sausage)
1494 mg
(per 180 g edible portion)
Yellowtail (mature, baked)
656 mg
(per 80 g edible portion)
Hairtail (raw)
1394 mg
(per 170 g edible portion)
Mackerel (baked)
560 mg
(per 70 g edible portion)
Japanese pilchard, Canned product (in oil)
1501 mg
(per 190 g edible portion)
Japanese eel (kabayaki)
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