Stearic acid Content of Fishes and Shellfishes
(31 - 40)
196 mg
(per 40 g edible portion)
Fish paste product (datemaki)
596 mg
(per 152 g edible portion)
Japanese pilchard (boiled)
49 mg
(per 18 g edible portion)
Japanese anchovy (raw)
480 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (with seasoning)
1974 mg
(per 1050 g edible portion)
Alfonsino (raw)
100 mg
(per 25 g edible portion)
Mezashi (baked)
138 mg
(per 30 g edible portion)
Chum salmon (ikura)
368 mg
(per 80 g edible portion)
Coho salmon (cultured, baked)
2594 mg
(per 1310 g edible portion)
Red sea bream (cultured, raw)
378 mg
(per 90 g edible portion)
Spanish mackerel (raw)
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