Heptadecenoic acid Content of Fishes and Shellfishes
(11 - 20)
77 mg
(per 70 g edible portion)
Japanese pilchard, Canned product (in oil)
100 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (with seasoning)
21 mg
(per 25 g edible portion)
Mezashi (baked)
33 mg
(per 35 g edible portion)
Pacific herring (migaki-nishin)
27 mg
(per 30 g edible portion)
Mackerel, Processed product (shimesaba)
72 mg
(per 80 g edible portion)
Japanese pilchard, Canned product (in tomato sauce)
142 mg
(per 160 g edible portion)
Mackerel (canned products, in brine)
67 mg
(per 80 g edible portion)
Hairtail (raw)
332 mg
(per 1050 g edible portion)
Alfonsino (raw)
50 mg
(per 92 g edible portion)
Horse mackerel (hirakiboshi, baked)
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