Heptadecenoic acid Content of Fishes and Shellfishes
(91 - 100)
44 mg
(per 700 g edible portion)
Japanese seaperch (raw)
5 mg
(per 36 g edible portion)
Atlantic capelin (semi-dried, baked)
5 mg
(per 36 g edible portion)
Atlantic capelin (semi-dried, raw)
17 mg
(per 200 g edible portion)
Dried flounder
12 mg
(per 155 g edible portion)
Three-line grunt (raw)
1 mg
(per 10 g edible portion)
Shrimp, Processed product (boiled and dried shrimps)
10 mg
(per 80 g edible portion)
Tuna, Canned product (flaked white meat in brine)
7 mg
(per 55 g edible portion)
Sockeye salmon (baked)
87 mg
(per 960 g edible portion)
Pink salmon (salted)
1 mg
(per 10 g edible portion)
Japanese anchovy (tazukuri)
<
1
…
10
…
23
>
