Foods Low in Myristic acid (1061st - 1080th) (per 100 g edible portion)

• Natural cheese (cottage)
  
  440 mg
• Common Japanese conger (steamed)
  
  450 mg
• Chinook salmon (raw)
  
  450 mg
• Cattle, Imported beef (chuck loin, lean and fat, raw)
  
  450 mg
• Swine (liver paste)
  
  450 mg
• Cracker (oil-sprayed)
  
  450 mg
• Sea urchin (tsubu-uni)
  
  460 mg
• Cattle, Beef, Japanese beef cattle (chuck, without subcutaneous fat, raw)
  
  460 mg
• Ayu sweetfish (uruka)
  
  470 mg
• Mackerel (boiled)
  
  470 mg
• Atlantic horse mackerel (baked)
  
  480 mg
• Ice cream (soft type)
  
  480 mg
• Mackerel (canned products, miso-ni)
  
  490 mg
• Cattle, Imported beef (rib loin, without subcutaneous fat, raw)
  
  490 mg
• Mackerel (baked)
  
  500 mg
• Silver pomfret (raw)
  
  500 mg
• Cattle, Beef, dairy fattened steer (outside round, lean and fat, raw)
  
  500 mg
• Milk chocolate
  
  500 mg
• Chum salmon (ikura)
  
  510 mg
• Oyster (canned in oil, smoked)
  
  510 mg