Heptadecanoic acid Content of Fishes and Shellfishes
(131 - 140)
1 mg
(per 48 g edible portion)
Hard clam (boiled)
1 mg
(per 6 g edible portion)
Loach (raw)
35 mg
(per 540 g edible portion)
Brown sole (baked)
1 mg
(per 10 g edible portion)
Japanese sand lance (tsukudani)
1 mg
(per 6 g edible portion)
Loach (boiled)
5 mg
(per 100 g edible portion)
Sole (raw)
-
(per 7 g edible portion)
Blue sprat (raw)
19 mg
(per 210 g edible portion)
Skipjack, Processed product (namari-bushi)
12 mg
(per 155 g edible portion)
Squid, Processed product (canned with seasoning)
-
(per 4 g edible portion)
Firefly squid (boiled)
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