Pentadecanoic acid Content of Fishes and Shellfishes
(121 - 130)
11 mg
(per 105 g edible portion)
Chum salmon (aramaki baked)
35 mg
(per 540 g edible portion)
Brown sole (boiled)
1 mg
(per 10 g edible portion)
Japanese sand lance (ameni)
4 mg
(per 80 g edible portion)
Ayu sweetfish (cultured, baked)
5 mg
(per 90 g edible portion)
Ayu sweetfish (wild, raw)
4 mg
(per 45 g edible portion)
Walleye pollack (tarako, raw)
24 mg
(per 540 g edible portion)
Brown sole (raw)
2 mg
(per 25 g edible portion)
Skipjack, Processed product (kakuni)
-
(per 5 g edible portion)
Sakura shrimp (niboshi)
2 mg
(per 20 g edible portion)
Oyster (cultured, boiled)
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