Stearic acid Content of Fishes and Shellfishes
(81 - 90)
6 mg
(per 3 g edible portion)
Skipjack, Processed product (kezuri-bushi)
97 mg
(per 60 g edible portion)
Japanese pilchard (maruboshi)
111 mg
(per 130 g edible portion)
Horse mackerel (raw)
122 mg
(per 170 g edible portion)
Yellow sea bream (raw)
216 mg
(per 120 g edible portion)
Chum salmon (aramaki raw)
117 mg
(per 130 g edible portion)
Gizzard shad (raw)
18 mg
(per 10 g edible portion)
Japanese anchovy (niboshi)
102 mg
(per 60 g edible portion)
Fish paste product (tsumire)
1536 mg
(per 960 g edible portion)
Pink salmon (raw)
224 mg
(per 200 g edible portion)
With ovary (raw)
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