Pentadecanoic acid Content of Fishes and Shellfishes
(111 - 120)
3 mg
(per 65 g edible portion)
Sandfish (raw)
2 mg
(per 20 g edible portion)
Mantis shrimp (boiled)
5 mg
(per 45 g edible portion)
Squid, Processed product (surume)
7 mg
(per 130 g edible portion)
Horse mackerel (raw)
22 mg
(per 360 g edible portion)
Fat greenling (raw)
9 mg
(per 80 g edible portion)
Walleye pollack (tarako, baked)
2 mg
(per 20 g edible portion)
Antarctic krill (boiled)
8 mg
(per 80 g edible portion)
Tuna, Canned product (flaked white meat in oil)
8 mg
(per 80 g edible portion)
Tuna, Canned product (flaked light meat in oil)
6 mg
(per 100 g edible portion)
Sole (raw)
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