Pentadecanoic acid Content of Fishes and Shellfishes
(101 - 110)
5 mg
(per 30 g edible portion)
Squid, Processed product (shiokara)
2 mg
(per 10 g edible portion)
Shrimp, Processed product (boiled and dried shrimps)
15 mg
(per 100 g edible portion)
Short-necked clam, Canned product (in brine)
10 mg
(per 170 g edible portion)
Yellow sea bream (raw)
6 mg
(per 96 g edible portion)
Black rockfish (raw)
11 mg
(per 80 g edible portion)
Tuna, Canned product (flaked white meat in brine)
2 mg
(per 15 g edible portion)
Shirasuboshi (semi-dried)
1 mg
(per 10 g edible portion)
Japanese sand lance (tsukudani)
7 mg
(per 100 g edible portion)
Horse mackerel (boiled)
1 mg
(per 5 g edible portion)
Sakura shrimp (dried)
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