Heptadecanoic acid Content of Fishes and Shellfishes
(61 - 70)
218 mg
(per 1310 g edible portion)
Red sea bream (cultured, raw)
38 mg
(per 105 g edible portion)
Chum salmon (aramaki baked)
51 mg
(per 145 g edible portion)
Tuna, Canned product (flaked meat with seasoning)
32 mg
(per 150 g edible portion)
Barracuda (raw)
12 mg
(per 35 g edible portion)
Mirinboshi (anchovy)
4 mg
(per 10 g edible portion)
Japanese anchovy (tazukuri)
3 mg
(per 8 g edible portion)
Pond smelt (tsukudani)
8 mg
(per 45 g edible portion)
Sandfish (namaboshi)
9 mg
(per 65 g edible portion)
Sandfish (raw)
20 mg
(per 70 g edible portion)
Big-eye sardine (maruboshi)
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