Fishes and Shellfishes Low in Heptadecanoic acid (81st - 100th) (per 100 g edible portion)

• Turban shell (baked)
  
  3 mg
• Topshell (canned with seasoning)
  
  3 mg
• Ivory shell (raw)
  
  3 mg
• Hen clam (raw)
  
  3 mg
• Common shield-clam (raw)
  
  3 mg
• Adductor muscle (niboshi)
  
  3 mg
• Adductor muscle (canned in brine)
  
  3 mg
• Tiger prawn (cultured, raw)
  
  3 mg
• Tiger prawn (cultured, boiled)
  
  3 mg
• Tiger prawn (cultured, baked)
  
  3 mg
• Oriental shrimp (raw)
  
  3 mg
• Shiba shrimp (raw)
  
  3 mg
• Snow crab (canned in brine)
  
  3 mg
• Common octopus (boiled)
  
  3 mg
• Fish paste product (kobumaki-kamaboko)
  
  3 mg
• Japanese dace (raw)
  
  4 mg
• Lizardfish (raw)
  
  4 mg
• Skipjack (caught in spring, raw)
  
  4 mg
• Walleye pollack (tarako, raw)
  
  4 mg
• Hard clam (raw)
  
  4 mg