Fishes and Shellfishes High in Heptadecenoic acid (201st - 220th) (per 100 g edible portion)

• Sole (raw)
  
  10 mg
• Big-eye sardine (maruboshi)
  
  10 mg
• Horse mackerel (baked)
  
  10 mg
• Sea urchin (tsubu-uni)
  
  9 mg
• Shrimp, Processed product (tsukudani)
  
  9 mg
• Sakura shrimp (niboshi)
  
  9 mg
• Masu trout (cultured, raw)
  
  9 mg
• Tuna, Canned product (flaked white meat in oil)
  
  9 mg
• Striped marlin (raw)
  
  9 mg
• Japanese eel (viscera, raw)
  
  9 mg
• Japanese anchovy (niboshi)
  
  9 mg
• Horse mackerel (boiled)
  
  9 mg
• Big-eye tuna (raw)
  
  8 mg
• Yellowfin goby (kanroni)
  
  8 mg
• Chum salmon (boiled)
  
  8 mg
• Horse mackerel (raw)
  
  8 mg
• Crab, Processed product (ganzuke)
  
  7 mg
• Pond snail (raw)
  
  7 mg
• Abalone (shiokara)
  
  7 mg
• Short-necked clam, Canned product (with seasoning)
  
  7 mg