Heptadecenoic acid Content of Fishes and Shellfishes
(31 - 40)
204 mg
(per 400 g edible portion)
Mackerel, Processed product (shiosaba)
46 mg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, raw)
51 mg
(per 150 g edible portion)
Pacific saury (raw)
20 mg
(per 40 g edible portion)
Common Japanese conger (steamed)
38 mg
(per 80 g edible portion)
Conger pike (raw)
31 mg
(per 80 g edible portion)
Pacific saury (mirinboshi)
12 mg
(per 65 g edible portion)
Sandfish (raw)
26 mg
(per 90 g edible portion)
Common Japanese conger (raw)
46 mg
(per 105 g edible portion)
Chum salmon (aramaki baked)
52 mg
(per 120 g edible portion)
Silver warehou (raw)
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