Pentadecenoic acid Content of Fishes and Shellfishes
(111 - 120)
0 mg
(per 65 g edible portion)
Sockeye salmon (smoked)
0 mg
(per 55 g edible portion)
Sockeye salmon (baked)
0 mg
(per 65 g edible portion)
Sockeye salmon (raw)
0 mg
(per 30 g edible portion)
Chum salmon (ikura)
0 mg
(per 80 g edible portion)
Coho salmon (cultured, baked)
0 mg
(per 180 g edible portion)
Pink salmon (canned in brine)
0 mg
(per 960 g edible portion)
Pink salmon (salted)
0 mg
(per 960 g edible portion)
Pink salmon (baked)
0 mg
(per 960 g edible portion)
Pink salmon (raw)
0 mg
(per 130 g edible portion)
Gizzard shad (amazu-zuke)
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