Myristoleic acid Content of Fishes and Shellfishes
(161 - 170)
Tr
(per 10 g edible portion)
Japanese anchovy (tazukuri)
Tr
(per 10 g edible portion)
Japanese sand lance (ameni)
Tr
(per 530 g edible portion)
Anglerfish (raw)
0 mg
(per 90 g edible portion)
Fish paste product (satsuma-age)
0 mg
(per 7 g edible portion)
Fish paste product (naruto)
0 mg
(per 70 g edible portion)
Fish paste product (yaki-chikuwa)
0 mg
(per 100 g edible portion)
Fish paste product (mushi-kamaboko)
0 mg
(per 20 g edible portion)
Fish paste product (kobumaki-kamaboko)
0 mg
(per 20 g edible portion)
Jellyfish (salted, desalted)
0 mg
(per 20 g edible portion)
Antarctic krill (raw)
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