Stearic acid Content of Fishes and Shellfishes
(191 - 200)
46 mg
(per 210 g edible portion)
Yellowfin tuna (raw)
149 mg
(per 710 g edible portion)
Common octopus (boiled)
3 mg
(per 50 g edible portion)
Freshwater clam (raw)
20 mg
(per 230 g edible portion)
Bar-tailed flathead (raw)
6 mg
(per 32 g edible portion)
Abalone (canned in brine)
9 mg
(per 108 g edible portion)
Japanese whiting (raw)
6 mg
(per 38 g edible portion)
Adductor muscle (canned in brine)
4 mg
(per 25 g edible portion)
Pacific cod (milt)
18 mg
(per 370 g edible portion)
Black scraper (raw)
6 mg
(per 55 g edible portion)
Giant tiger shrimp (cultured, raw)
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