Myristic acid Content of Fishes and Shellfishes
(61 - 70)
158 mg
(per 60 g edible portion)
Japanese pilchard (maruboshi)
189 mg
(per 65 g edible portion)
Spanish mackerel (baked)
20 mg
(per 7 g edible portion)
Blue sprat (seasoned and dried)
1882 mg
(per 960 g edible portion)
Pink salmon (salted)
2592 mg
(per 960 g edible portion)
Pink salmon (baked)
27 mg
(per 10 g edible portion)
Japanese anchovy (niboshi)
108 mg
(per 80 g edible portion)
Ayu sweetfish (cultured, raw)
234 mg
(per 90 g edible portion)
Spanish mackerel (raw)
450 mg
(per 180 g edible portion)
Pink salmon (canned in brine)
54 mg
(per 45 g edible portion)
Sandfish (namaboshi)
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