Pentadecanoic acid Content of Fishes and Shellfishes
(11 - 20)
78 mg
(per 80 g edible portion)
Hairtail (raw)
162 mg
(per 180 g edible portion)
Yellowtail (mature, baked)
89 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (with seasoning)
634 mg
(per 1200 g edible portion)
Yellowtail (young, cultured, raw)
150 mg
(per 170 g edible portion)
Mackerel (baked)
194 mg
(per 220 g edible portion)
Mackerel (boiled)
62 mg
(per 70 g edible portion)
Japanese pilchard, Canned product (in oil)
158 mg
(per 190 g edible portion)
Mackerel (canned productswith seasoning)
66 mg
(per 80 g edible portion)
Japanese pilchard, Canned product (in tomato sauce)
62 mg
(per 152 g edible portion)
Japanese pilchard (raw)
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