Pentadecanoic acid Content of Fishes and Shellfishes
(21 - 30)
2133 mg
(per 4500 g edible portion)
Yellowtail (mature, raw)
78 mg
(per 152 g edible portion)
Japanese pilchard (baked)
146 mg
(per 250 g edible portion)
Mackerel, Processed product (hirakiboshi)
94 mg
(per 152 g edible portion)
Japanese pilchard (boiled)
18 mg
(per 30 g edible portion)
Mezashi (raw)
64 mg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, raw)
36 mg
(per 87 g edible portion)
Japanese pilchard (namaboshi)
7 mg
(per 18 g edible portion)
Japanese anchovy (raw)
268 mg
(per 720 g edible portion)
Mackerel (raw)
166 mg
(per 460 g edible portion)
Silver pomfret (raw)
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