Palmitoleic acid Content of Fishes and Shellfishes
390 mg
(per 10 g edible portion)
Anglerfish (liver, raw)
1980 mg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, raw)
1120 mg
(per 80 g edible portion)
Hairtail (raw)
2660 mg
(per 190 g edible portion)
Japanese eel (kabayaki)
2438 mg
(per 250 g edible portion)
Mackerel, Processed product (hirakiboshi)
1170 mg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, baked)
626 mg
(per 87 g edible portion)
Japanese pilchard (namaboshi)
385 mg
(per 35 g edible portion)
Pacific herring (migaki-nishin)
330 mg
(per 30 g edible portion)
Mackerel, Processed product (shimesaba)
1100 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (kabayaki)
<
1
…
23
>
