Stearic acid Content of Foods
(Initial Y)
4 mg
(per 50 g edible portion)
Yaki-onigiri
3 mg
(per 24 g edible portion)
Yatsuhashi
8 mg
(per 3 g edible portion)
Yeast (baker's yeast, dried)
122 mg
(per 170 g edible portion)
Yellow sea bream (raw)
186 mg
(per 155 g edible portion)
Yellow sweet pepper (fruit, sauted)
46 mg
(per 210 g edible portion)
Yellowfin tuna (raw)
1494 mg
(per 180 g edible portion)
Yellowtail (mature, baked)
20250 mg
(per 4500 g edible portion)
Yellowtail (mature, raw)
4176 mg
(per 1200 g edible portion)
Yellowtail (young, cultured, raw)
86 mg
(per 150 g edible portion)
Yogurt (liquid type)
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