Stearic acid Content of Fishes and Shellfishes
(51 - 60)
309 mg
(per 130 g edible portion)
Pacific saury (baked)
306 mg
(per 150 g edible portion)
Barracuda (raw)
512 mg
(per 160 g edible portion)
Pacific saury (canned product, with seasoning)
187 mg
(per 90 g edible portion)
Common Japanese conger (raw)
196 mg
(per 115 g edible portion)
Japanese pilchard (shioiwashi)
252 mg
(per 120 g edible portion)
Pacific saury (hirakiboshi)
587 mg
(per 450 g edible portion)
Black sea bream (raw)
20 mg
(per 7 g edible portion)
Blue sprat (seasoned and dried)
104 mg
(per 80 g edible portion)
Ayu sweetfish (cultured, baked)
1834 mg
(per 1310 g edible portion)
Red sea bream (wild, raw)
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