Myristoleic acid Content of Fishes and Shellfishes
(171 - 180)
0 mg
(per 710 g edible portion)
Common octopus (boiled)
0 mg
(per 20 g edible portion)
Squid, Processed product (seasoned and smoked)
0 mg
(per 15 g edible portion)
Squid, Processed product (saki-ika)
0 mg
(per 45 g edible portion)
Squid, Processed product (surume)
0 mg
(per 110 g edible portion)
Japanese common squid (baked)
0 mg
(per 125 g edible portion)
Japanese common squid (boiled)
0 mg
(per 190 g edible portion)
Japanese common squid (raw)
0 mg
(per 1780 g edible portion)
King crab (boiled)
0 mg
(per 5 g edible portion)
Sakura shrimp (niboshi)
0 mg
(per 5 g edible portion)
Sakura shrimp (dried)
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