Myristic acid Content of Fishes and Shellfishes
(Initial J) (1 - 10)
27 mg
(per 10 g edible portion)
Japanese anchovy (niboshi)
76 mg
(per 18 g edible portion)
Japanese anchovy (raw)
12 mg
(per 10 g edible portion)
Japanese anchovy (tazukuri)
8 mg
(per 110 g edible portion)
Japanese common squid (baked)
8 mg
(per 125 g edible portion)
Japanese common squid (boiled)
9 mg
(per 190 g edible portion)
Japanese common squid (raw)
1615 mg
(per 190 g edible portion)
Japanese eel (kabayaki)
4 mg
(per 10 g edible portion)
Japanese icefish (raw)
662 mg
(per 152 g edible portion)
Japanese pilchard (baked)
766 mg
(per 152 g edible portion)
Japanese pilchard (boiled)
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