Myristoleic acid Content of Fishes and Shellfishes
(91 - 100)
1 mg
(per 35 g edible portion)
Mirinboshi (anchovy)
1 mg
(per 115 g edible portion)
Japanese pilchard (shioiwashi)
1 mg
(per 130 g edible portion)
Amago salmon (cultured, raw)
1 mg
(per 60 g edible portion)
Fish paste product (tsumire)
-
(per 20 g edible portion)
Sea cucumber (raw)
-
(per 16 g edible portion)
Sea urchin (tsubu-uni)
0 mg
(per 5 g edible portion)
Sakura shrimp (boiled)
1 mg
(per 73 g edible portion)
Scallop (boiled)
1 mg
(per 100 g edible portion)
Scallop (raw)
0 mg
(per 9 g edible portion)
Pond smelt (raw)
<
1
…
10
…
23
>
