Heptadecanoic acid Content of Fishes and Shellfishes
(11 - 20)
41 mg
(per 30 g edible portion)
Mezashi (raw)
150 mg
(per 100 g edible portion)
Pacific saury (canned product, kabayaki)
98 mg
(per 70 g edible portion)
Japanese pilchard, Canned product (in oil)
112 mg
(per 80 g edible portion)
Japanese pilchard, Canned product (in tomato sauce)
126 mg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, raw)
39 mg
(per 30 g edible portion)
Mackerel, Processed product (shimesaba)
26 mg
(per 25 g edible portion)
Mezashi (baked)
132 mg
(per 120 g edible portion)
Silver warehou (raw)
187 mg
(per 170 g edible portion)
Mackerel (baked)
99 mg
(per 90 g edible portion)
Chum salmon (sujiko)
<
1
2
…
23
>
