Heptadecenoic acid Content of Fishes and Shellfishes
(51 - 60)
32 mg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, baked)
42 mg
(per 120 g edible portion)
Chum salmon (aramaki raw)
27 mg
(per 80 g edible portion)
Coho salmon (cultured, baked)
31 mg
(per 95 g edible portion)
Red sea bream (cultured, baked)
346 mg
(per 1310 g edible portion)
Red sea bream (cultured, boiled)
58 mg
(per 180 g edible portion)
Pink salmon (canned in brine)
363 mg
(per 1800 g edible portion)
Skipjack (caught in autumn, raw)
27 mg
(per 95 g edible portion)
Fish paste product (fish sausage)
14 mg
(per 90 g edible portion)
Ayu sweetfish (wild, raw)
9 mg
(per 35 g edible portion)
Mirinboshi (anchovy)
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