Stearic acid Content of Fishes and Shellfishes
(41 - 50)
336 mg
(per 80 g edible portion)
Japanese pilchard, Canned product (in tomato sauce)
168 mg
(per 40 g edible portion)
Common Japanese conger (steamed)
279 mg
(per 80 g edible portion)
Pacific saury (mirinboshi)
1640 mg
(per 400 g edible portion)
Mackerel, Processed product (shiosaba)
849 mg
(per 207 g edible portion)
Chinook salmon (raw)
260 mg
(per 65 g edible portion)
Spanish mackerel (baked)
360 mg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, raw)
608 mg
(per 160 g edible portion)
Mackerel (canned products, in brine)
378 mg
(per 150 g edible portion)
Pacific saury (raw)
342 mg
(per 95 g edible portion)
Coho salmon (cultured, raw)
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