Pentadecanoic acid Content of Fishes and Shellfishes
(181 - 190)
2 mg
(per 100 g edible portion)
Scallop (raw)
-
(per 50 g edible portion)
Hard clam (baked)
1 mg
(per 32 g edible portion)
Abalone (canned in brine)
4 mg
(per 210 g edible portion)
Yellowfin tuna (raw)
2 mg
(per 230 g edible portion)
Bar-tailed flathead (raw)
2 mg
(per 90 g edible portion)
Croaker (baked)
8 mg
(per 950 g edible portion)
Croaker (raw)
1 mg
(per 90 g edible portion)
Fish paste product (satsuma-age)
0 mg
(per 7 g edible portion)
Fish paste product (naruto)
1 mg
(per 100 g edible portion)
Fish paste product (mushi-kamaboko)
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