Stearic acid Content of Fishes and Shellfishes
(141 - 150)
6 mg
(per 10 g edible portion)
Japanese sand lance (ameni)
3 mg
(per 5 g edible portion)
Sakura shrimp (niboshi)
50 mg
(per 150 g edible portion)
Bastard halibut (wild, raw)
30 mg
(per 100 g edible portion)
Sole (raw)
2 mg
(per 4 g edible portion)
Firefly squid (boiled)
138 mg
(per 540 g edible portion)
Brown sole (raw)
172 mg
(per 540 g edible portion)
Brown sole (baked)
48 mg
(per 100 g edible portion)
Short-necked clam, Canned product (with seasoning)
7 mg
(per 15 g edible portion)
Squid, Processed product (saki-ika)
8 mg
(per 30 g edible portion)
Halfbeak (raw)
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