Myristic acid Content of Fishes and Shellfishes
(41 - 50)
931 mg
(per 190 g edible portion)
Mackerel (canned products, miso-ni)
1034 mg
(per 220 g edible portion)
Mackerel (boiled)
74 mg
(per 16 g edible portion)
Sea urchin (tsubu-uni)
932 mg
(per 207 g edible portion)
Chinook salmon (raw)
180 mg
(per 40 g edible portion)
Common Japanese conger (steamed)
58 mg
(per 15 g edible portion)
Shishamo smelt (semi-dried, raw)
688 mg
(per 160 g edible portion)
Mackerel (canned products, in brine)
409 mg
(per 95 g edible portion)
Coho salmon (cultured, raw)
272 mg
(per 115 g edible portion)
Japanese pilchard (shioiwashi)
71 mg
(per 17 g edible portion)
Sea urchin (neri-uni)
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