Fishes and Shellfishes High in Heptadecanoic acid (121st - 140th) (per 100 g edible portion)

• Fish paste product (fish ham)
  
  29 mg
• Coho salmon (cultured, raw)
  
  29 mg
• Japanese eel (shirayaki)
  
  29 mg
• Japanese anchovy (niboshi)
  
  29 mg
• Tile fish (baked)
  
  29 mg
• Tile fish (boiled)
  
  29 mg
• Ark shell (canned with seasoning)
  
  28 mg
• Chinook salmon (raw)
  
  28 mg
• Chum salmon (aramaki raw)
  
  28 mg
• Skipjack, Processed product (kezuri-bushi)
  
  28 mg
• Tuna, Canned product (flaked light meat in oil)
  
  27 mg
• Tuna, Canned product (flaked white meat in brine)
  
  27 mg
• Masu salmon (raw)
  
  27 mg
• Squid, Processed product (shiokara)
  
  26 mg
• Goldstriped amberjack (raw)
  
  26 mg
• Pink salmon (baked)
  
  26 mg
• Amberjack (raw)
  
  26 mg
• Japanese sculpin (raw)
  
  26 mg
• Tile fish (raw)
  
  26 mg
• Horse mackerel (baked)
  
  26 mg