Myristic acid Content of Fishes and Shellfishes
(131 - 140)
8 mg
(per 18 g edible portion)
Pacific herring (ovary, salted, desalted)
1 mg
(per 3 g edible portion)
Skipjack, Processed product (kezuri-bushi)
9 mg
(per 20 g edible portion)
Mantis shrimp (boiled)
2 mg
(per 5 g edible portion)
Sakura shrimp (dried)
41 mg
(per 100 g edible portion)
Scallop (raw)
4 mg
(per 9 g edible portion)
Pond smelt (raw)
4 mg
(per 10 g edible portion)
Japanese icefish (raw)
37 mg
(per 100 g edible portion)
Hard clam (tsukudani)
7 mg
(per 20 g edible portion)
Oyster (cultured, raw)
28 mg
(per 80 g edible portion)
Skipjack, Canned product (flaked meat in oil)
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