Heptadecanoic acid Content of Fishes and Shellfishes
(51 - 60)
29 mg
(per 115 g edible portion)
Japanese pilchard (shioiwashi)
68 mg
(per 250 g edible portion)
Atka mackerel (hirakiboshi)
41 mg
(per 90 g edible portion)
Spanish mackerel (raw)
515 mg
(per 1800 g edible portion)
Skipjack (caught in autumn, raw)
27 mg
(per 65 g edible portion)
Spanish mackerel (baked)
32 mg
(per 80 g edible portion)
Tuna, Canned product (flaked white meat in oil)
76 mg
(per 190 g edible portion)
Japanese eel (kabayaki)
73 mg
(per 186 g edible portion)
Chinook salmon (baked)
33 mg
(per 155 g edible portion)
Three-line grunt (raw)
30 mg
(per 80 g edible portion)
Coho salmon (cultured, baked)
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