Heptadecanoic acid Content of Fishes and Shellfishes
(21 - 30)
71 mg
(per 92 g edible portion)
Horse mackerel (hirakiboshi, baked)
220 mg
(per 220 g edible portion)
Mackerel (boiled)
420 mg
(per 1050 g edible portion)
Alfonsino (raw)
78 mg
(per 80 g edible portion)
Hairtail (raw)
147 mg
(per 160 g edible portion)
Mackerel (canned products, in brine)
57 mg
(per 80 g edible portion)
Pacific saury (mirinboshi)
87 mg
(per 150 g edible portion)
Pacific saury (raw)
576 mg
(per 1200 g edible portion)
Yellowtail (young, cultured, raw)
144 mg
(per 180 g edible portion)
Pink salmon (canned in brine)
47 mg
(per 92 g edible portion)
Horse mackerel (hirakiboshi, raw)
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