Myristic acid Content of Foods
(631 - 640)
1 mg
(per 48 g edible portion)
Aniri-namayatsuhashi
-
(per 4 g edible portion)
Chicken, Offal (cartilage bone, raw)
1 mg
(per 40 g edible portion)
Chicken, Broiler meat (sasami, boiled)
1 mg
(per 50 g edible portion)
Chicken, Broiler meat (sasami, raw)
4 mg
(per 120 g edible portion)
Fish paste product (hanpen)
-
(per 10 g edible portion)
Northern shrimp (raw)
6 mg
(per 210 g edible portion)
Yellowfin tuna (raw)
1 mg
(per 25 g edible portion)
Pacific cod (milt)
0 mg
(per 3 g edible portion)
Purple laver (seasoned and toasted)
0 mg
(per 3 g edible portion)
Purple laver (toasted)
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