Palmitoleic acid Content of Fishes and Shellfishes
(51 - 60)
657 mg
(per 152 g edible portion)
Japanese pilchard (boiled)
72 mg
(per 15 g edible portion)
Shishamo smelt (semi-dried, baked)
1007 mg
(per 190 g edible portion)
Mackerel (canned productswith seasoning)
1408 mg
(per 460 g edible portion)
Silver pomfret (raw)
765 mg
(per 250 g edible portion)
Atka mackerel (hirakiboshi)
450 mg
(per 150 g edible portion)
Barracuda (raw)
319 mg
(per 65 g edible portion)
Spanish mackerel (baked)
768 mg
(per 160 g edible portion)
Mackerel (canned products, in brine)
428 mg
(per 130 g edible portion)
Pacific saury (baked)
2030 mg
(per 720 g edible portion)
Mackerel (raw)
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