Myristic acid Content of Foods
(Initial M) (11 - 20)
1512 mg
(per 720 g edible portion)
Mackerel (raw)
2063 mg
(per 250 g edible portion)
Mackerel, Processed product (hirakiboshi)
450 mg
(per 30 g edible portion)
Mackerel, Processed product (shimesaba)
4400 mg
(per 400 g edible portion)
Mackerel, Processed product (shiosaba)
1 mg
(per 105 g edible portion)
Maitake (boiled)
6 mg
(per 105 g edible portion)
Maitake (dried)
1 mg
(per 105 g edible portion)
Maitake (raw)
1 mg
(per 30 g edible portion)
Manju (kasutera-manju)
1 mg
(per 30 g edible portion)
Manju (kuri-manju)
9 mg
(per 20 g edible portion)
Mantis shrimp (boiled)
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