Myristic acid Content of Foods
(591 - 600)
6 mg
(per 140 g edible portion)
Kushi-dango (adzuki bean paste)
5 mg
(per 130 g edible portion)
Kusa-mochi
2 mg
(per 45 g edible portion)
Kibi-dango
2 mg
(per 57 g edible portion)
Karukan
2 mg
(per 50 g edible portion)
Kashiwa-mochi
6 mg
(per 150 g edible portion)
Lactic acid bacteria beverage (ordinary milk-solid, nonfat)
1 mg
(per 20 g edible portion)
Swine, Offal (liver, raw)
2 mg
(per 145 g edible portion)
Blue crab (raw)
-
(per 47 g edible portion)
Turban shell (baked)
-
(per 6 g edible portion)
Loach (boiled)
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