Fishes and Shellfishes High in Palmitoleic acid (241st - 260th) (per 100 g edible portion)

• Fish paste product (yakinuki-kamaboko)
  
  63 mg
• Short-necked clam, Canned product (in brine)
  
  62 mg
• Brown sole (raw)
  
  60 mg
• Striped marlin (raw)
  
  60 mg
• Skipjack, Canned product (flaked meat in oil)
  
  59 mg
• Skipjack, Processed product (kezuri-bushi)
  
  57 mg
• Croaker (raw)
  
  56 mg
• Skipjack, Processed product (katsuo-bushi)
  
  56 mg
• Hoki (raw)
  
  55 mg
• Sakura shrimp (boiled)
  
  54 mg
• Oyster (cultured, boiled)
  
  54 mg
• Croaker (baked)
  
  53 mg
• Opossum shrimp (shiokara)
  
  50 mg
• Loach (raw)
  
  49 mg
• Black-tipped fusilier (raw)
  
  48 mg
• Shirasuboshi (semi-dried)
  
  48 mg
• Halfbeak (raw)
  
  46 mg
• Sea squirt (shiokara)
  
  44 mg
• Freshwater clam (raw)
  
  42 mg
• Scallop (raw)
  
  41 mg