Myristic acid Content of Fishes and Shellfishes
(101 - 110)
12 mg
(per 10 g edible portion)
Japanese anchovy (tazukuri)
49 mg
(per 90 g edible portion)
Ayu sweetfish (wild, baked)
29 mg
(per 65 g edible portion)
Sandfish (raw)
55 mg
(per 100 g edible portion)
Horse mackerel (boiled)
120 mg
(per 200 g edible portion)
Dried flounder
10 mg
(per 10 g edible portion)
Japanese sand lance (niboshi)
92 mg
(per 95 g edible portion)
Fish paste product (fish sausage)
29 mg
(per 30 g edible portion)
Squid, Processed product (shiokara)
10 mg
(per 10 g edible portion)
Japanese sand lance (tsukudani)
53 mg
(per 130 g edible portion)
Horse mackerel (raw)
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