Foods High in Heptadecanoic acid (181st - 200th) (per 100 g edible portion)

• Yellowtail (young, cultured, raw)
  
  80 mg
• Pink salmon (canned in brine)
  
  80 mg
• Ice cream (high fat)
  
  79 mg
• Swine, Sausage (bologna)
  
  79 mg
• Cattle, Imported beef (chuck, without subcutaneous fat, raw)
  
  79 mg
• Japanese bluefish (raw)
  
  79 mg
• Chicken, Offal (skin, breast, raw)
  
  78 mg
• Swine, Pork, medium type breed (loin, lean and fat, raw)
  
  78 mg
• Horse mackerel (hirakiboshi, raw)
  
  78 mg
• Japanese pilchard (baked)
  
  77 mg
• Mackerel, Processed product (shiosaba)
  
  76 mg
• Mackerel (raw)
  
  76 mg
• Japanese anchovy (raw)
  
  76 mg
• Common Japanese conger (steamed)
  
  76 mg
• Conger pike (raw)
  
  75 mg
• Japanese pilchard (raw)
  
  75 mg
• Hen's egg (yolk, boiled)
  
  74 mg
• Swine, Pork, large type breed (loin, lean and fat, baked)
  
  74 mg
• Mirinboshi (japanese pilchard)
  
  74 mg
• Swine, Pork, large type breed (loin, lean and fat, raw)
  
  73 mg