Pentadecanoic acid Content of Fishes and Shellfishes
(161 - 170)
-
(per 5 g edible portion)
Sakura shrimp (boiled)
1 mg
(per 25 g edible portion)
Adductor muscle (niboshi)
3 mg
(per 73 g edible portion)
Scallop (boiled)
1 mg
(per 30 g edible portion)
Halfbeak (raw)
8 mg
(per 210 g edible portion)
Skipjack, Processed product (namari)
2 mg
(per 70 g edible portion)
Fish paste product (yaki-chikuwa)
3 mg
(per 110 g edible portion)
Japanese common squid (baked)
4 mg
(per 125 g edible portion)
Japanese common squid (boiled)
4 mg
(per 190 g edible portion)
Japanese common squid (raw)
3 mg
(per 140 g edible portion)
Swordtip squid (raw)
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