Amount of 6:0 hexanoic, caproic fatty acid in Fish, rockfish, Pacific, mixed species, cooked, dry heat
Finfish and Shellfish Products
In 100 g (Grams) of Fish, rockfish, Pacific, mixed species, cooked, dry heat there is 0 g of 6:0 hexanoic, caproic fatty acid. Change amount
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6:0 hexanoic, caproic fatty acid
6:0 hexanoic, caproic fatty acid is a nutrient present in many other foods. The below table lists foods high in 6:0 hexanoic, caproic fatty acid other than Fish, rockfish, Pacific, mixed species, cooked, dry heat.
Butter, without salt
|
2.007 g
|
2.01%
|
Butter, salted
|
2.007 g
|
2.01%
|
Butter oil, anhydrous
|
1.91 g
|
1.91%
|
Butter, whipped, with salt
|
1.373 g
|
1.37%
|
Butter, light, stick, with salt
|
1.06 g
|
1.06%
|
Butter, light, stick, without salt
|
1.06 g
|
1.06%
|
Cheese, goat, hard type
|
0.782 g
|
0.78%
|
Oil, industrial, coconut, confection fat, typical basis for ice cream coatings
|
0.752 g
|
0.75%
|
Oil, industrial, coconut, principal uses candy coatings, oil sprays, roasting nuts
|
0.75 g
|
0.75%
|
Candies, toffee, prepared-from-recipe
|
0.721 g
|
0.72%
|
Cheese, roquefort
|
0.66 g
|
0.66%
|
Cheese, goat, semisoft type
|
0.656 g
|
0.66%
|
Cheese, gouda
|
0.64 g
|
0.64%
|
Oil, industrial, coconut (hydrogenated), used for whipped toppings and coffee whiteners
|
0.634 g
|
0.63%
|
Cheese, gruyere
|
0.621 g
|
0.62%
|
Cream, fluid, heavy whipping
|
0.609 g
|
0.61%
|
Cheese, mexican, queso cotija
|
0.592 g
|
0.59%
|
Cheese, cream
|
0.592 g
|
0.59%
|
Cheese, gjetost
|
0.566 g
|
0.57%
|
Cheese, cheddar, sharp, sliced
|
0.565 g
|
0.56%
|
Fish, rockfish, Pacific, mixed species, cooked, dry heat
Fish, rockfish, Pacific, mixed species, cooked, dry heat is a type of Finfish and Shellfish Products. The most significant nutrients in Fish, rockfish, Pacific, mixed species, cooked, dry heat are listed below.
Nutrients in Fish, rockfish, Pacific, mixed species, cooked, dry heat