Myristic acid Content of Fishes and Shellfishes
(31 - 40)
216 mg
(per 36 g edible portion)
Atlantic capelin (semi-dried, baked)
216 mg
(per 36 g edible portion)
Atlantic capelin (semi-dried, raw)
377 mg
(per 130 g edible portion)
Gizzard shad (raw)
513 mg
(per 90 g edible portion)
Chum salmon (sujiko)
440 mg
(per 80 g edible portion)
Coho salmon (cultured, baked)
494 mg
(per 95 g edible portion)
Red sea bream (cultured, baked)
5450 mg
(per 1310 g edible portion)
Red sea bream (cultured, boiled)
153 mg
(per 30 g edible portion)
Chum salmon (ikura)
1380 mg
(per 460 g edible portion)
Silver pomfret (raw)
850 mg
(per 170 g edible portion)
Mackerel (baked)
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