Heptadecanoic acid Content of Fishes and Shellfishes
(31 - 40)
76 mg
(per 152 g edible portion)
Japanese pilchard (baked)
304 mg
(per 400 g edible portion)
Mackerel, Processed product (shiosaba)
328 mg
(per 720 g edible portion)
Mackerel (raw)
8 mg
(per 18 g edible portion)
Japanese anchovy (raw)
30 mg
(per 40 g edible portion)
Common Japanese conger (steamed)
60 mg
(per 80 g edible portion)
Conger pike (raw)
57 mg
(per 152 g edible portion)
Japanese pilchard (raw)
89 mg
(per 152 g edible portion)
Japanese pilchard (boiled)
66 mg
(per 130 g edible portion)
Pacific saury (baked)
38 mg
(per 87 g edible portion)
Japanese pilchard (namaboshi)
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