Heptadecenoic acid Content of Fishes and Shellfishes
(101 - 110)
23 mg
(per 360 g edible portion)
Fat greenling (raw)
18 mg
(per 250 g edible portion)
Atka mackerel (hirakiboshi)
10 mg
(per 80 g edible portion)
Skipjack, Canned product (flaked meat in oil)
5 mg
(per 80 g edible portion)
Ayu sweetfish (cultured, raw)
11 mg
(per 100 g edible portion)
Short-necked clam, Canned product (in brine)
16 mg
(per 145 g edible portion)
Tuna, Canned product (flaked meat with seasoning)
9 mg
(per 150 g edible portion)
Bastard halibut (cultured, raw)
7 mg
(per 65 g edible portion)
Sockeye salmon (raw)
1 mg
(per 7 g edible portion)
Blue sprat (seasoned and dried)
-
(per 3 g edible portion)
Skipjack, Processed product (kezuri-bushi)
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