Myristoleic acid Content of Fishes and Shellfishes
(11 - 20)
4 mg
(per 30 g edible portion)
Mackerel, Processed product (shimesaba)
26 mg
(per 186 g edible portion)
Chinook salmon (baked)
20 mg
(per 250 g edible portion)
Atka mackerel (hirakiboshi)
5 mg
(per 36 g edible portion)
Atlantic capelin (semi-dried, baked)
5 mg
(per 36 g edible portion)
Atlantic capelin (semi-dried, raw)
21 mg
(per 160 g edible portion)
Pacific saury (canned product, with seasoning)
3 mg
(per 45 g edible portion)
Sandfish (namaboshi)
11 mg
(per 130 g edible portion)
Pacific saury (baked)
16 mg
(per 130 g edible portion)
Gizzard shad (amazu-zuke)
1 mg
(per 15 g edible portion)
Shishamo smelt (semi-dried, raw)
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