Heptadecanoic acid Content of Fishes and Shellfishes
(121 - 130)
3 mg
(per 25 g edible portion)
Skipjack, Processed product (kakuni)
40 mg
(per 370 g edible portion)
Black scraper (ajitsuke-hirakiboshi)
2 mg
(per 20 g edible portion)
Mantis shrimp (boiled)
2 mg
(per 16 g edible portion)
Sea urchin (tsubu-uni)
2 mg
(per 20 g edible portion)
Oyster (cultured, raw)
1 mg
(per 26 g edible portion)
Mussel (raw)
1 mg
(per 10 g edible portion)
Short-necked clam (tsukudani)
1 mg
(per 15 g edible portion)
Shishamo smelt (semi-dried, baked)
1 mg
(per 15 g edible portion)
Shishamo smelt (semi-dried, raw)
7 mg
(per 65 g edible portion)
Sockeye salmon (raw)
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