Heptadecanoic acid Content of Fishes and Shellfishes
(101 - 110)
54 mg
(per 700 g edible portion)
Japanese seaperch (raw)
3 mg
(per 20 g edible portion)
Oyster (cultured, boiled)
22 mg
(per 200 g edible portion)
With ovary (raw)
6 mg
(per 40 g edible portion)
Fish paste product (datemaki)
15 mg
(per 100 g edible portion)
Short-necked clam, Canned product (with seasoning)
10 mg
(per 65 g edible portion)
Sockeye salmon (smoked)
2 mg
(per 15 g edible portion)
Shirasuboshi (semi-dried)
2 mg
(per 10 g edible portion)
Japanese sand lance (niboshi)
7 mg
(per 90 g edible portion)
Ayu sweetfish (wild, raw)
1 mg
(per 5 g edible portion)
Sakura shrimp (niboshi)
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