Fishes and Shellfishes High in Myristic acid (281st - 300th) (per 100 g edible portion)

• Brown sole (baked)
  
  14 mg
• Skipjack, Processed product (namari-bushi)
  
  14 mg
• Fish paste product (kanifumi-kamaboko)
  
  13 mg
• Squid, Processed product (kiriika-ameni)
  
  13 mg
• Sakura shrimp (boiled)
  
  13 mg
• Adductor muscle (niboshi)
  
  13 mg
• Squid, Processed product (ika-arare)
  
  12 mg
• Hard clam (boiled)
  
  12 mg
• Jackknife clam (raw)
  
  12 mg
• Flying fish (raw)
  
  12 mg
• Opossum shrimp (shiokara)
  
  11 mg
• Swordtip squid (raw)
  
  11 mg
• Hake (raw)
  
  11 mg
• Pacific cod (denbu)
  
  11 mg
• Skipjack, Processed product (namari)
  
  11 mg
• Fish paste product (satsuma-age)
  
  10 mg
• Hard clam (baked)
  
  10 mg
• Tuna, Canned product (flaked light meat in brine)
  
  10 mg
• Albacore (raw)
  
  10 mg
• Japanese surfsmelt (raw)
  
  10 mg