Stearic acid Content of Fishes and Shellfishes
(181 - 190)
6 mg
(per 20 g edible portion)
Oyster (cultured, raw)
36 mg
(per 125 g edible portion)
Japanese common squid (boiled)
38 mg
(per 190 g edible portion)
Japanese common squid (raw)
3 mg
(per 10 g edible portion)
Fish paste product (kanifumi-kamaboko)
13 mg
(per 50 g edible portion)
Ocellated octopus (raw)
25 mg
(per 100 g edible portion)
Scallop (raw)
4 mg
(per 50 g edible portion)
Hard clam (baked)
1 mg
(per 5 g edible portion)
Pacific cod (denbu)
5 mg
(per 20 g edible portion)
Antarctic krill (boiled)
156 mg
(per 800 g edible portion)
Common octopus (raw)
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