Myristoleic acid Content of Fishes and Shellfishes
4 mg
(per 10 g edible portion)
Anglerfish (liver, raw)
6 mg
(per 17 g edible portion)
Sea urchin (neri-uni)
187 mg
(per 1200 g edible portion)
Yellowtail (young, cultured, raw)
18 mg
(per 80 g edible portion)
Hairtail (raw)
38 mg
(per 450 g edible portion)
Black sea bream (raw)
36 mg
(per 190 g edible portion)
Japanese eel (kabayaki)
16 mg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, raw)
12 mg
(per 80 g edible portion)
Pacific saury (mirinboshi)
18 mg
(per 150 g edible portion)
Pacific saury (raw)
6 mg
(per 40 g edible portion)
Common Japanese conger (steamed)
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