Stearic acid Content of Fishes and Shellfishes
(151 - 160)
9 mg
(per 20 g edible portion)
Mantis shrimp (boiled)
32 mg
(per 73 g edible portion)
Scallop (boiled)
15 mg
(per 35 g edible portion)
Walleye pollack (karashi-mentaiko)
4 mg
(per 10 g edible portion)
Shirasuboshi (mild dried)
1 mg
(per 3 g edible portion)
Sea cucumber (konowata)
9 mg
(per 20 g edible portion)
Oyster (cultured, boiled)
3 mg
(per 6 g edible portion)
Loach (raw)
4 mg
(per 10 g edible portion)
Japanese icefish (raw)
49 mg
(per 120 g edible portion)
Abalone (steamed and dried)
7 mg
(per 18 g edible portion)
Pacific herring (ovary, salted, desalted)
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