Myristic acid Content of Fishes and Shellfishes
(1 - 10)
160 mg
(per 10 g edible portion)
Anglerfish (liver, raw)
1020 mg
(per 80 g edible portion)
Pacific saury (mirinboshi)
450 mg
(per 30 g edible portion)
Mackerel, Processed product (shimesaba)
1470 mg
(per 150 g edible portion)
Pacific saury (raw)
960 mg
(per 80 g edible portion)
Hairtail (raw)
1920 mg
(per 160 g edible portion)
Pacific saury (canned product, with seasoning)
1008 mg
(per 120 g edible portion)
Pacific saury (hirakiboshi)
2063 mg
(per 250 g edible portion)
Mackerel, Processed product (hirakiboshi)
4400 mg
(per 400 g edible portion)
Mackerel, Processed product (shiosaba)
574 mg
(per 87 g edible portion)
Japanese pilchard (namaboshi)
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