Heptadecenoic acid Content of Foods
(181 - 190)
79 mg
(per 207 g edible portion)
Chinook salmon (raw)
5 mg
(per 15 g edible portion)
Peanut (roasted)
7 mg
(per 18 g edible portion)
Hen's egg (yolk, sugared)
7 mg
(per 20 g edible portion)
Cattle, Offal (sinew, boiled)
3 mg
(per 8 g edible portion)
Modified milk powder
23 mg
(per 65 g edible portion)
Spanish mackerel (baked)
21 mg
(per 90 g edible portion)
Big-eye sardine (raw)
32 mg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, baked)
5 mg
(per 20 g edible portion)
Olive (pickles, ripe olives)
1 mg
(per 3 g edible portion)
Yeast (baker's yeast, dried)
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