Stearic acid Content of Fishes and Shellfishes
(11 - 20)
20250 mg
(per 4500 g edible portion)
Yellowtail (mature, raw)
477 mg
(per 92 g edible portion)
Horse mackerel (hirakiboshi, baked)
1584 mg
(per 220 g edible portion)
Mackerel (boiled)
201 mg
(per 30 g edible portion)
Mackerel, Processed product (shimesaba)
350 mg
(per 87 g edible portion)
Japanese pilchard (namaboshi)
1197 mg
(per 190 g edible portion)
Mackerel (canned products, miso-ni)
1159 mg
(per 190 g edible portion)
Mackerel (canned productswith seasoning)
156 mg
(per 30 g edible portion)
Mezashi (raw)
2549 mg
(per 720 g edible portion)
Mackerel (raw)
4176 mg
(per 1200 g edible portion)
Yellowtail (young, cultured, raw)
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