Pentadecanoic acid Content of Fishes and Shellfishes
(1 - 10)
256 mg
(per 160 g edible portion)
Pacific saury (canned product, with seasoning)
48 mg
(per 30 g edible portion)
Mackerel, Processed product (shimesaba)
95 mg
(per 80 g edible portion)
Pacific saury (mirinboshi)
147 mg
(per 150 g edible portion)
Pacific saury (raw)
120 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (kabayaki)
110 mg
(per 100 g edible portion)
Pacific saury (canned product, kabayaki)
100 mg
(per 130 g edible portion)
Pacific saury (baked)
209 mg
(per 190 g edible portion)
Mackerel (canned products, miso-ni)
11 mg
(per 10 g edible portion)
Anglerfish (liver, raw)
396 mg
(per 400 g edible portion)
Mackerel, Processed product (shiosaba)
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