Heptadecanoic acid Content of Fishes and Shellfishes
(141 - 150)
-
(per 5 g edible portion)
Sakura shrimp (boiled)
3 mg
(per 36 g edible portion)
Atlantic capelin (semi-dried, raw)
1 mg
(per 10 g edible portion)
Japanese sand lance (ameni)
5 mg
(per 130 g edible portion)
Amago salmon (cultured, raw)
8 mg
(per 110 g edible portion)
Fish paste product (yakinuki-kamaboko)
1 mg
(per 50 g edible portion)
Hard clam (baked)
8 mg
(per 120 g edible portion)
Abalone (steamed and dried)
3 mg
(per 36 g edible portion)
Atlantic capelin (semi-dried, baked)
1 mg
(per 10 g edible portion)
Shirasuboshi (mild dried)
4 mg
(per 70 g edible portion)
Fish paste product (yaki-chikuwa)
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