Pentadecenoic acid Content of Fishes and Shellfishes
(61 - 70)
0 mg
(per 80 g edible portion)
Tuna, Canned product (flaked light meat in brine)
0 mg
(per 280 g edible portion)
Albacore (raw)
0 mg
(per 210 g edible portion)
Yellowfin tuna (raw)
0 mg
(per 250 g edible portion)
Atka mackerel (hirakiboshi)
0 mg
(per 1200 g edible portion)
Yellowtail (young, cultured, raw)
0 mg
(per 150 g edible portion)
Bastard halibut (cultured, raw)
0 mg
(per 150 g edible portion)
Bastard halibut (wild, raw)
0 mg
(per 45 g edible portion)
Sandfish (namaboshi)
0 mg
(per 18 g edible portion)
Pacific herring (ovary, salted, desalted)
0 mg
(per 6 g edible portion)
Loach (boiled)
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7
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