Palmitoleic acid Content of Fishes and Shellfishes
(11 - 20)
396 mg
(per 80 g edible portion)
Ayu sweetfish (cultured, baked)
1800 mg
(per 180 g edible portion)
Yellowtail (mature, baked)
285 mg
(per 30 g edible portion)
Chum salmon (ikura)
94 mg
(per 18 g edible portion)
Japanese anchovy (raw)
1222 mg
(per 130 g edible portion)
Gizzard shad (amazu-zuke)
235 mg
(per 30 g edible portion)
Mezashi (raw)
24570 mg
(per 4500 g edible portion)
Yellowtail (mature, raw)
819 mg
(per 90 g edible portion)
Chum salmon (sujiko)
320 mg
(per 36 g edible portion)
Atlantic capelin (semi-dried, raw)
352 mg
(per 40 g edible portion)
Common Japanese conger (steamed)
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