Myristic acid Content of Fishes and Shellfishes
(11 - 20)
910 mg
(per 130 g edible portion)
Pacific saury (baked)
940 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (kabayaki)
232 mg
(per 30 g edible portion)
Mezashi (raw)
301 mg
(per 35 g edible portion)
Pacific herring (migaki-nishin)
1615 mg
(per 190 g edible portion)
Japanese eel (kabayaki)
1476 mg
(per 180 g edible portion)
Yellowtail (mature, baked)
800 mg
(per 100 g edible portion)
Pacific saury (canned product, kabayaki)
76 mg
(per 18 g edible portion)
Japanese anchovy (raw)
988 mg
(per 130 g edible portion)
Gizzard shad (amazu-zuke)
19980 mg
(per 4500 g edible portion)
Yellowtail (mature, raw)
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