Palmitoleic acid Content of Fishes and Shellfishes
(61 - 70)
450 mg
(per 100 g edible portion)
Pacific saury (canned product, kabayaki)
630 mg
(per 200 g edible portion)
With ovary (raw)
269 mg
(per 92 g edible portion)
Horse mackerel (hirakiboshi, raw)
396 mg
(per 90 g edible portion)
Spanish mackerel (raw)
162 mg
(per 90 g edible portion)
Ayu sweetfish (wild, baked)
101 mg
(per 65 g edible portion)
Sandfish (raw)
1197 mg
(per 700 g edible portion)
Japanese seaperch (raw)
684 mg
(per 180 g edible portion)
Pink salmon (canned in brine)
2554 mg
(per 960 g edible portion)
Pink salmon (salted)
378 mg
(per 105 g edible portion)
Chum salmon (aramaki baked)
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