Pentadecanoic acid Content of Fishes and Shellfishes
(51 - 60)
155 mg
(per 1050 g edible portion)
Alfonsino (raw)
33 mg
(per 95 g edible portion)
Coho salmon (cultured, raw)
27 mg
(per 80 g edible portion)
Conger pike (raw)
20 mg
(per 90 g edible portion)
Common Japanese conger (raw)
21 mg
(per 65 g edible portion)
Spanish mackerel (baked)
30 mg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, baked)
51 mg
(per 160 g edible portion)
Mackerel (canned products, in brine)
27 mg
(per 155 g edible portion)
Three-line grunt (raw)
28 mg
(per 150 g edible portion)
Barracuda (raw)
27 mg
(per 90 g edible portion)
Spanish mackerel (raw)
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