Palmitoleic acid Content of Fishes and Shellfishes
(151 - 160)
8 mg
(per 30 g edible portion)
Halfbeak (raw)
5 mg
(per 50 g edible portion)
Freshwater clam (raw)
41 mg
(per 100 g edible portion)
Scallop (raw)
2 mg
(per 6 g edible portion)
Loach (boiled)
2 mg
(per 7 g edible portion)
Blue sprat (raw)
32 mg
(per 80 g edible portion)
Tuna, Canned product (flaked light meat in oil)
1 mg
(per 3 g edible portion)
Sea cucumber (konowata)
7 mg
(per 20 g edible portion)
Oyster (cultured, raw)
123 mg
(per 540 g edible portion)
Brown sole (baked)
8 mg
(per 25 g edible portion)
Skipjack, Processed product (kakuni)
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