Heptadecanoic acid Content of Fishes and Shellfishes
(1 - 10)
488 mg
(per 250 g edible portion)
Mackerel, Processed product (hirakiboshi)
23 mg
(per 10 g edible portion)
Anglerfish (liver, raw)
396 mg
(per 180 g edible portion)
Yellowtail (mature, baked)
352 mg
(per 160 g edible portion)
Pacific saury (canned product, with seasoning)
418 mg
(per 190 g edible portion)
Mackerel (canned products, miso-ni)
399 mg
(per 190 g edible portion)
Mackerel (canned productswith seasoning)
5400 mg
(per 4500 g edible portion)
Yellowtail (mature, raw)
200 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (kabayaki)
134 mg
(per 120 g edible portion)
Pacific saury (hirakiboshi)
160 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (with seasoning)
<
1
…
23
>
