Pentadecenoic acid Content of Fishes and Shellfishes
(Initial A) (11 - 16)
0 mg
(per 20 g edible portion)
Antarctic krill (boiled)
0 mg
(per 250 g edible portion)
Atka mackerel (hirakiboshi)
0 mg
(per 36 g edible portion)
Atlantic capelin (semi-dried, baked)
0 mg
(per 36 g edible portion)
Atlantic capelin (semi-dried, raw)
0 mg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, baked)
0 mg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, raw)
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