Foods Low in Heptadecanoic acid (1061st - 1080th) (per 100 g edible portion)

• Common Japanese conger (steamed)
  
  76 mg
• Japanese anchovy (raw)
  
  76 mg
• Mackerel (raw)
  
  76 mg
• Mackerel, Processed product (shiosaba)
  
  76 mg
• Japanese pilchard (baked)
  
  77 mg
• Horse mackerel (hirakiboshi, raw)
  
  78 mg
• Swine, Pork, medium type breed (loin, lean and fat, raw)
  
  78 mg
• Chicken, Offal (skin, breast, raw)
  
  78 mg
• Japanese bluefish (raw)
  
  79 mg
• Cattle, Imported beef (chuck, without subcutaneous fat, raw)
  
  79 mg
• Swine, Sausage (bologna)
  
  79 mg
• Ice cream (high fat)
  
  79 mg
• Pink salmon (canned in brine)
  
  80 mg
• Yellowtail (young, cultured, raw)
  
  80 mg
• Cattle, Beef, Japanese beef cattle (chuck, lean, raw)
  
  80 mg
• Swine, Offal (cartilage, boiled)
  
  80 mg
• Swine, Sausage (frankfurter)
  
  82 mg
• Chicken, Offal (skin, thigh, raw)
  
  82 mg
• Pacific saury (raw)
  
  83 mg
• Pacific saury (mirinboshi)
  
  84 mg