Palmitoleic acid Content of Fishes and Shellfishes
(41 - 50)
2480 mg
(per 400 g edible portion)
Mackerel, Processed product (shiosaba)
1364 mg
(per 220 g edible portion)
Mackerel (boiled)
434 mg
(per 70 g edible portion)
Japanese pilchard, Canned product (in oil)
1235 mg
(per 450 g edible portion)
Black sea bream (raw)
464 mg
(per 152 g edible portion)
Japanese pilchard (raw)
1221 mg
(per 207 g edible portion)
Chinook salmon (raw)
583 mg
(per 152 g edible portion)
Japanese pilchard (baked)
1102 mg
(per 190 g edible portion)
Mackerel (canned products, miso-ni)
3301 mg
(per 1310 g edible portion)
Red sea bream (cultured, raw)
513 mg
(per 95 g edible portion)
Coho salmon (cultured, raw)
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