Heptadecenoic acid Content of Fishes and Shellfishes
(111 - 120)
2 mg
(per 20 g edible portion)
Mantis shrimp (boiled)
2 mg
(per 20 g edible portion)
Oyster (cultured, raw)
7 mg
(per 170 g edible portion)
Yellow sea bream (raw)
6 mg
(per 100 g edible portion)
Sole (raw)
6 mg
(per 70 g edible portion)
Big-eye sardine (maruboshi)
6 mg
(per 90 g edible portion)
Horse mackerel (baked)
1 mg
(per 16 g edible portion)
Sea urchin (tsubu-uni)
-
(per 5 g edible portion)
Sakura shrimp (niboshi)
7 mg
(per 80 g edible portion)
Tuna, Canned product (flaked white meat in oil)
1 mg
(per 10 g edible portion)
Japanese anchovy (niboshi)
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