Myristic acid Content of Fishes and Shellfishes
(181 - 190)
-
(per 3 g edible portion)
Sea cucumber (konowata)
3 mg
(per 32 g edible portion)
Abalone (canned in brine)
8 mg
(per 230 g edible portion)
Bar-tailed flathead (raw)
8 mg
(per 110 g edible portion)
Japanese common squid (baked)
5 mg
(per 140 g edible portion)
Pacific cod (dried split)
-
(per 7 g edible portion)
Fish paste product (naruto)
1 mg
(per 20 g edible portion)
Jellyfish (salted, desalted)
1 mg
(per 15 g edible portion)
Squid, Processed product (saki-ika)
8 mg
(per 125 g edible portion)
Japanese common squid (boiled)
9 mg
(per 190 g edible portion)
Japanese common squid (raw)
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