Pentadecanoic acid Content of Fishes and Shellfishes
(71 - 80)
51 mg
(per 450 g edible portion)
Black sea bream (raw)
240 mg
(per 960 g edible portion)
Pink salmon (raw)
8 mg
(per 35 g edible portion)
Mirinboshi (anchovy)
2 mg
(per 10 g edible portion)
Japanese anchovy (tazukuri)
151 mg
(per 1310 g edible portion)
Red sea bream (wild, raw)
155 mg
(per 960 g edible portion)
Pink salmon (salted)
32 mg
(per 200 g edible portion)
With ovary (raw)
14 mg
(per 65 g edible portion)
Sockeye salmon (smoked)
14 mg
(per 130 g edible portion)
Gizzard shad (raw)
2 mg
(per 8 g edible portion)
Pond smelt (tsukudani)
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