Heptadecenoic acid Content of Fishes and Shellfishes
(81 - 90)
111 mg
(per 1310 g edible portion)
Red sea bream (wild, raw)
11 mg
(per 115 g edible portion)
Japanese pilchard (shioiwashi)
6 mg
(per 80 g edible portion)
Ayu sweetfish (cultured, baked)
13 mg
(per 80 g edible portion)
Tuna, Canned product (flaked light meat in oil)
10 mg
(per 65 g edible portion)
Sockeye salmon (smoked)
9 mg
(per 90 g edible portion)
Barracuda (baked)
1 mg
(per 5 g edible portion)
Sakura shrimp (boiled)
3 mg
(per 20 g edible portion)
Oyster (cultured, boiled)
22 mg
(per 145 g edible portion)
Skipjack, Canned product (flaked meat with seasoning)
1 mg
(per 5 g edible portion)
Sakura shrimp (dried)
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