Myristic acid Content of Fishes and Shellfishes
(161 - 170)
2 mg
(per 50 g edible portion)
Freshwater clam (raw)
13 mg
(per 90 g edible portion)
Croaker (baked)
49 mg
(per 540 g edible portion)
Brown sole (baked)
29 mg
(per 210 g edible portion)
Skipjack, Processed product (namari-bushi)
1 mg
(per 10 g edible portion)
Fish paste product (kanifumi-kamaboko)
1 mg
(per 5 g edible portion)
Sakura shrimp (boiled)
3 mg
(per 25 g edible portion)
Adductor muscle (niboshi)
1 mg
(per 48 g edible portion)
Hard clam (boiled)
31 mg
(per 430 g edible portion)
Flying fish (raw)
12 mg
(per 140 g edible portion)
Swordtip squid (raw)
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