Foods High in Heptadecenoic acid (261st - 280th) (per 100 g edible portion)

• Cattle, Beef, dairy fattened steer (inside round, lean, raw)
  
  38 mg
• Oyster (canned in oil, smoked)
  
  38 mg
• Barracouta (raw)
  
  38 mg
• Pacific saury (baked)
  
  38 mg
• Chinook salmon (raw)
  
  38 mg
• Peanut (roasted)
  
  38 mg
• Hen's egg (yolk, sugared)
  
  37 mg
• Cattle, Offal (sinew, boiled)
  
  37 mg
• Wild boar (meat, lean and fat, raw)
  
  37 mg
• Modified milk powder
  
  36 mg
• Spanish mackerel (baked)
  
  36 mg
• Atlantic salmon (cultured, raw)
  
  36 mg
• Big-eye sardine (raw)
  
  36 mg
• Ayu sweetfish (wild, viscera, baked)
  
  36 mg
• Olive (pickles, ripe olives)
  
  36 mg
• Yeast (baker's yeast, dried)
  
  35 mg
• Swine, Pork, medium type breed (loin, without subcutaneous fat, raw)
  
  35 mg
• Cattle, Imported beef (inside round, lean, raw)
  
  35 mg
• Chum salmon (aramaki raw)
  
  35 mg
• Japanese sculpin (boiled)
  
  35 mg