Palmitoleic acid Content of Fishes and Shellfishes
(111 - 120)
104 mg
(per 130 g edible portion)
Amago salmon (cultured, raw)
94 mg
(per 130 g edible portion)
Horse mackerel (raw)
98 mg
(per 65 g edible portion)
Sockeye salmon (smoked)
63 mg
(per 45 g edible portion)
Walleye pollack (tarako, raw)
130 mg
(per 100 g edible portion)
Hard clam (tsukudani)
156 mg
(per 120 g edible portion)
Abalone (shiokara)
13 mg
(per 10 g edible portion)
Japanese anchovy (tazukuri)
12 mg
(per 10 g edible portion)
Japanese sand lance (ameni)
44 mg
(per 40 g edible portion)
Fish paste product (datemaki)
22 mg
(per 20 g edible portion)
Antarctic krill (boiled)
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