Heptadecenoic acid Content of Fishes and Shellfishes
(21 - 30)
129 mg
(per 190 g edible portion)
Mackerel (canned products, miso-ni)
118 mg
(per 190 g edible portion)
Mackerel (canned productswith seasoning)
96 mg
(per 160 g edible portion)
Pacific saury (canned product, with seasoning)
31 mg
(per 60 g edible portion)
Japanese pilchard (maruboshi)
99 mg
(per 170 g edible portion)
Mackerel (baked)
403 mg
(per 1200 g edible portion)
Yellowtail (young, cultured, raw)
121 mg
(per 220 g edible portion)
Mackerel (boiled)
33 mg
(per 92 g edible portion)
Horse mackerel (hirakiboshi, raw)
97 mg
(per 186 g edible portion)
Chinook salmon (baked)
11 mg
(per 45 g edible portion)
Sandfish (namaboshi)
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