Heptadecanoic acid Content of Fishes and Shellfishes
(111 - 120)
11 mg
(per 80 g edible portion)
Tuna, Canned product (flaked light meat in brine)
8 mg
(per 55 g edible portion)
Sockeye salmon (baked)
25 mg
(per 360 g edible portion)
Fat greenling (raw)
16 mg
(per 120 g edible portion)
Abalone (shiokara)
11 mg
(per 150 g edible portion)
Bastard halibut (cultured, raw)
87 mg
(per 960 g edible portion)
Pink salmon (salted)
46 mg
(per 540 g edible portion)
Brown sole (boiled)
11 mg
(per 170 g edible portion)
Golden-thread (raw)
2 mg
(per 50 g edible portion)
Freshwater clam (raw)
32 mg
(per 540 g edible portion)
Brown sole (raw)
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