Fishes and Shellfishes High in Palmitoleic acid (281st - 300th) (per 100 g edible portion)

• Yellowfin goby (tsukudani)
  
  25 mg
• Fish paste product (yaki-chikuwa)
  
  24 mg
• Black scraper (ajitsuke-hirakiboshi)
  
  24 mg
• Skipjack, Processed product (namari-bushi)
  
  23 mg
• Crab, Processed product (ganzuke)
  
  22 mg
• Bar-tailed flathead (raw)
  
  21 mg
• Skipjack, Processed product (shiokara)
  
  21 mg
• Sea cucumber (raw)
  
  20 mg
• Tuna, Canned product (flaked light meat in brine)
  
  19 mg
• Japanese surfsmelt (raw)
  
  19 mg
• Dried shark fin
  
  17 mg
• Hard clam (raw)
  
  16 mg
• Flying fish (raw)
  
  16 mg
• Common shield-clam (raw)
  
  15 mg
• Pacific cod (denbu)
  
  15 mg
• Japanese whiting (raw)
  
  15 mg
• Fish paste product (satsuma-age)
  
  14 mg
• Squid, Processed product (surume)
  
  14 mg
• Blue crab (raw)
  
  14 mg
• Oriental shrimp (raw)
  
  14 mg