Pentadecanoic acid Content of Fishes and Shellfishes
(81 - 90)
30 mg
(per 250 g edible portion)
Atka mackerel (hirakiboshi)
3 mg
(per 15 g edible portion)
Shishamo smelt (semi-dried, raw)
11 mg
(per 55 g edible portion)
Sockeye salmon (baked)
23 mg
(per 120 g edible portion)
Abalone (shiokara)
16 mg
(per 150 g edible portion)
Bastard halibut (cultured, raw)
10 mg
(per 90 g edible portion)
Barracuda (baked)
2 mg
(per 10 g edible portion)
Japanese sand lance (niboshi)
8 mg
(per 90 g edible portion)
Ayu sweetfish (wild, baked)
3 mg
(per 17 g edible portion)
Sea urchin (neri-uni)
6 mg
(per 35 g edible portion)
Pacific herring (migaki-nishin)
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