Myristic acid Content of Fishes and Shellfishes
(171 - 180)
1 mg
(per 5 g edible portion)
Pacific cod (denbu)
23 mg
(per 210 g edible portion)
Skipjack, Processed product (namari)
9 mg
(per 90 g edible portion)
Fish paste product (satsuma-age)
2 mg
(per 50 g edible portion)
Hard clam (baked)
8 mg
(per 80 g edible portion)
Tuna, Canned product (flaked light meat in brine)
28 mg
(per 280 g edible portion)
Albacore (raw)
5 mg
(per 50 g edible portion)
Ocellated octopus (raw)
2 mg
(per 20 g edible portion)
Squid, Processed product (seasoned and smoked)
30 mg
(per 370 g edible portion)
Black scraper (ajitsuke-hirakiboshi)
8 mg
(per 100 g edible portion)
Fish paste product (mushi-kamaboko)
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