Palmitoleic acid Content of Fishes and Shellfishes
(31 - 40)
284 mg
(per 80 g edible portion)
Ayu sweetfish (cultured, raw)
656 mg
(per 95 g edible portion)
Red sea bream (cultured, baked)
552 mg
(per 80 g edible portion)
Coho salmon (cultured, baked)
1072 mg
(per 160 g edible portion)
Pacific saury (canned product, with seasoning)
554 mg
(per 120 g edible portion)
Pacific saury (hirakiboshi)
380 mg
(per 90 g edible portion)
Common Japanese conger (raw)
1088 mg
(per 170 g edible portion)
Mackerel (baked)
662 mg
(per 150 g edible portion)
Pacific saury (raw)
406 mg
(per 92 g edible portion)
Horse mackerel (hirakiboshi, baked)
84 mg
(per 15 g edible portion)
Shishamo smelt (semi-dried, raw)
<
1
…
4
…
23
>
