Stearic acid Content of Fishes and Shellfishes
(161 - 170)
2 mg
(per 6 g edible portion)
Loach (boiled)
20 mg
(per 90 g edible portion)
Ayu sweetfish (wild, raw)
8 mg
(per 20 g edible portion)
Squid, Processed product (seasoned and smoked)
82 mg
(per 210 g edible portion)
Skipjack, Processed product (namari)
30 mg
(per 80 g edible portion)
Tuna, Canned product (flaked light meat in brine)
2 mg
(per 5 g edible portion)
Sakura shrimp (boiled)
104 mg
(per 280 g edible portion)
Albacore (raw)
3 mg
(per 9 g edible portion)
Pond smelt (raw)
32 mg
(per 90 g edible portion)
Croaker (baked)
8 mg
(per 25 g edible portion)
Adductor muscle (niboshi)
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