Stearic acid Content of Fishes and Shellfishes
(111 - 120)
78 mg
(per 130 g edible portion)
Amago salmon (cultured, raw)
6 mg
(per 5 g edible portion)
Sakura shrimp (dried)
15 mg
(per 15 g edible portion)
Shishamo smelt (semi-dried, baked)
132 mg
(per 200 g edible portion)
Dried flounder
11 mg
(per 10 g edible portion)
Japanese sand lance (niboshi)
80 mg
(per 80 g edible portion)
Tuna, Canned product (flaked white meat in brine)
180 mg
(per 360 g edible portion)
Fat greenling (raw)
62 mg
(per 65 g edible portion)
Sockeye salmon (raw)
323 mg
(per 370 g edible portion)
Black scraper (ajitsuke-hirakiboshi)
140 mg
(per 250 g edible portion)
Atka mackerel (hirakiboshi)
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