Pentadecanoic acid Content of Fishes and Shellfishes
(31 - 40)
50 mg
(per 120 g edible portion)
Pacific saury (hirakiboshi)
9 mg
(per 16 g edible portion)
Sea urchin (tsubu-uni)
66 mg
(per 120 g edible portion)
Silver warehou (raw)
11 mg
(per 25 g edible portion)
Mezashi (baked)
95 mg
(per 186 g edible portion)
Chinook salmon (baked)
524 mg
(per 1310 g edible portion)
Red sea bream (cultured, boiled)
47 mg
(per 95 g edible portion)
Red sea bream (cultured, baked)
14 mg
(per 30 g edible portion)
Chum salmon (ikura)
60 mg
(per 130 g edible portion)
Gizzard shad (amazu-zuke)
538 mg
(per 1800 g edible portion)
Skipjack (caught in autumn, raw)
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