Heptadecenoic acid Content of Fishes and Shellfishes
(41 - 50)
42 mg
(per 100 g edible portion)
Pacific saury (canned product, kabayaki)
181 mg
(per 720 g edible portion)
Mackerel (raw)
17 mg
(per 90 g edible portion)
Ayu sweetfish (wild, baked)
12 mg
(per 30 g edible portion)
Chum salmon (ikura)
108 mg
(per 460 g edible portion)
Silver pomfret (raw)
35 mg
(per 90 g edible portion)
Spanish mackerel (raw)
35 mg
(per 130 g edible portion)
Pacific saury (baked)
79 mg
(per 207 g edible portion)
Chinook salmon (raw)
23 mg
(per 65 g edible portion)
Spanish mackerel (baked)
21 mg
(per 90 g edible portion)
Big-eye sardine (raw)
<
1
…
5
…
23
>
