Palmitoleic acid Content of Fishes and Shellfishes
(131 - 140)
71 mg
(per 170 g edible portion)
Golden-thread (raw)
15 mg
(per 20 g edible portion)
Mantis shrimp (boiled)
8 mg
(per 10 g edible portion)
Shrimp, Processed product (boiled and dried shrimps)
8 mg
(per 10 g edible portion)
Japanese icefish (raw)
4 mg
(per 5 g edible portion)
Sakura shrimp (niboshi)
107 mg
(per 145 g edible portion)
Tuna, Canned product (flaked meat with seasoning)
242 mg
(per 540 g edible portion)
Brown sole (boiled)
47 mg
(per 73 g edible portion)
Scallop (boiled)
7 mg
(per 26 g edible portion)
Mussel (raw)
69 mg
(per 110 g edible portion)
Fish paste product (yakinuki-kamaboko)
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