Myristic acid Content of Fishes and Shellfishes
(71 - 80)
216 mg
(per 150 g edible portion)
Barracuda (raw)
205 mg
(per 155 g edible portion)
Three-line grunt (raw)
144 mg
(per 92 g edible portion)
Horse mackerel (hirakiboshi, raw)
46 mg
(per 20 g edible portion)
Antarctic krill (raw)
242 mg
(per 105 g edible portion)
Chum salmon (aramaki baked)
2208 mg
(per 960 g edible portion)
Pink salmon (raw)
966 mg
(per 1050 g edible portion)
Alfonsino (raw)
2691 mg
(per 1800 g edible portion)
Skipjack (caught in autumn, raw)
81 mg
(per 35 g edible portion)
Mirinboshi (anchovy)
44 mg
(per 20 g edible portion)
Antarctic krill (boiled)
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