Heptadecenoic acid Content of Fishes and Shellfishes
(1 - 10)
33 mg
(per 10 g edible portion)
Anglerfish (liver, raw)
431 mg
(per 250 g edible portion)
Mackerel, Processed product (hirakiboshi)
252 mg
(per 180 g edible portion)
Yellowtail (mature, baked)
85 mg
(per 130 g edible portion)
Gizzard shad (raw)
33 mg
(per 30 g edible portion)
Mezashi (raw)
3240 mg
(per 4500 g edible portion)
Yellowtail (mature, raw)
108 mg
(per 90 g edible portion)
Chum salmon (sujiko)
120 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (kabayaki)
92 mg
(per 120 g edible portion)
Pacific saury (hirakiboshi)
209 mg
(per 190 g edible portion)
Japanese eel (kabayaki)
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