Stearic acid Content of Fishes and Shellfishes
(71 - 80)
81 mg
(per 35 g edible portion)
Mirinboshi (anchovy)
115 mg
(per 100 g edible portion)
Horse mackerel (boiled)
176 mg
(per 80 g edible portion)
Conger pike (raw)
131 mg
(per 70 g edible portion)
Big-eye sardine (maruboshi)
198 mg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, baked)
21 mg
(per 10 g edible portion)
Japanese anchovy (tazukuri)
123 mg
(per 90 g edible portion)
Big-eye sardine (raw)
84 mg
(per 80 g edible portion)
Ayu sweetfish (cultured, raw)
1920 mg
(per 960 g edible portion)
Pink salmon (baked)
43 mg
(per 45 g edible portion)
Sandfish (namaboshi)
<
1
…
8
…
23
>
