Heptadecanoic acid Content of Fishes and Shellfishes
(81 - 90)
8 mg
(per 30 g edible portion)
Squid, Processed product (shiokara)
250 mg
(per 960 g edible portion)
Pink salmon (baked)
117 mg
(per 450 g edible portion)
Amberjack (raw)
15 mg
(per 90 g edible portion)
Horse mackerel (baked)
3 mg
(per 10 g edible portion)
Shrimp, Processed product (boiled and dried shrimps)
49 mg
(per 450 g edible portion)
Black sea bream (raw)
151 mg
(per 1310 g edible portion)
Red sea bream (wild, raw)
12 mg
(per 90 g edible portion)
Barracuda (baked)
9 mg
(per 90 g edible portion)
Ayu sweetfish (wild, baked)
12 mg
(per 100 g edible portion)
Horse mackerel (boiled)
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