Myristic acid Content of Fishes and Shellfishes
(121 - 130)
30 mg
(per 45 g edible portion)
Walleye pollack (tarako, raw)
42 mg
(per 130 g edible portion)
Amago salmon (cultured, raw)
44 mg
(per 70 g edible portion)
Fish paste product (yaki-chikuwa)
43 mg
(per 73 g edible portion)
Scallop (boiled)
9 mg
(per 15 g edible portion)
Shirasuboshi (semi-dried)
11 mg
(per 20 g edible portion)
Oyster (cultured, boiled)
19 mg
(per 35 g edible portion)
Walleye pollack (karashi-mentaiko)
73 mg
(per 145 g edible portion)
Tuna, Canned product (flaked meat with seasoning)
26 mg
(per 100 g edible portion)
Sole (raw)
2 mg
(per 4 g edible portion)
Firefly squid (boiled)
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