Pentadecanoic acid Content of Fishes and Shellfishes
(41 - 50)
36 mg
(per 80 g edible portion)
Coho salmon (cultured, baked)
79 mg
(per 180 g edible portion)
Pink salmon (canned in brine)
3 mg
(per 7 g edible portion)
Blue sprat (seasoned and dried)
18 mg
(per 40 g edible portion)
Common Japanese conger (steamed)
39 mg
(per 90 g edible portion)
Chum salmon (sujiko)
26 mg
(per 92 g edible portion)
Horse mackerel (hirakiboshi, baked)
230 mg
(per 1310 g edible portion)
Red sea bream (cultured, raw)
9 mg
(per 45 g edible portion)
Sandfish (namaboshi)
24 mg
(per 115 g edible portion)
Japanese pilchard (shioiwashi)
77 mg
(per 207 g edible portion)
Chinook salmon (raw)
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