Myristic acid Content of Fishes and Shellfishes
(51 - 60)
798 mg
(per 190 g edible portion)
Mackerel (canned productswith seasoning)
2417 mg
(per 1310 g edible portion)
Red sea bream (cultured, raw)
54 mg
(per 15 g edible portion)
Shishamo smelt (semi-dried, baked)
137 mg
(per 80 g edible portion)
Ayu sweetfish (cultured, baked)
333 mg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, baked)
1512 mg
(per 720 g edible portion)
Mackerel (raw)
510 mg
(per 250 g edible portion)
Atka mackerel (hirakiboshi)
193 mg
(per 90 g edible portion)
Common Japanese conger (raw)
213 mg
(per 92 g edible portion)
Horse mackerel (hirakiboshi, baked)
372 mg
(per 120 g edible portion)
Silver warehou (raw)
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