Myristic acid Content of Fishes and Shellfishes
(21 - 30)
155 mg
(per 25 g edible portion)
Mezashi (baked)
648 mg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, raw)
710 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (with seasoning)
532 mg
(per 152 g edible portion)
Japanese pilchard (raw)
4968 mg
(per 1200 g edible portion)
Yellowtail (young, cultured, raw)
476 mg
(per 70 g edible portion)
Japanese pilchard, Canned product (in oil)
662 mg
(per 152 g edible portion)
Japanese pilchard (baked)
520 mg
(per 80 g edible portion)
Japanese pilchard, Canned product (in tomato sauce)
766 mg
(per 152 g edible portion)
Japanese pilchard (boiled)
1153 mg
(per 186 g edible portion)
Chinook salmon (baked)
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