Pentadecanoic acid Content of Fishes and Shellfishes
(151 - 160)
5 mg
(per 95 g edible portion)
Fish paste product (fish sausage)
8 mg
(per 155 g edible portion)
Squid, Processed product (canned with seasoning)
-
(per 4 g edible portion)
Firefly squid (boiled)
1 mg
(per 20 g edible portion)
Oyster (cultured, raw)
4 mg
(per 80 g edible portion)
Tuna, Canned product (flaked light meat in brine)
-
(per 6 g edible portion)
Loach (boiled)
-
(per 6 g edible portion)
Loach (raw)
1 mg
(per 10 g edible portion)
Shirasuboshi (mild dried)
4 mg
(per 110 g edible portion)
Fish paste product (yakinuki-kamaboko)
1 mg
(per 20 g edible portion)
Antarctic krill (raw)
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