Stearic acid Content of Fishes and Shellfishes
(101 - 110)
234 mg
(per 180 g edible portion)
Pink salmon (canned in brine)
189 mg
(per 145 g edible portion)
Skipjack, Canned product (flaked meat with seasoning)
54 mg
(per 45 g edible portion)
Squid, Processed product (surume)
12 mg
(per 10 g edible portion)
Shrimp, Processed product (boiled and dried shrimps)
52 mg
(per 96 g edible portion)
Black rockfish (raw)
174 mg
(per 145 g edible portion)
Tuna, Canned product (flaked meat with seasoning)
43 mg
(per 36 g edible portion)
Atlantic capelin (semi-dried, raw)
16 mg
(per 15 g edible portion)
Shishamo smelt (semi-dried, raw)
78 mg
(per 65 g edible portion)
Sockeye salmon (smoked)
66 mg
(per 55 g edible portion)
Sockeye salmon (baked)
<
1
…
11
…
23
>
