Myristoleic acid Content of Fishes and Shellfishes
(191 - 200)
0 mg
(per 120 g edible portion)
Abalone (steamed and dried)
0 mg
(per 100 g edible portion)
Short-necked clam, Canned product (in brine)
0 mg
(per 40 g edible portion)
Short-necked clam (raw)
0 mg
(per 80 g edible portion)
Tuna, Canned product (flaked white meat in oil)
0 mg
(per 80 g edible portion)
Tuna, Canned product (flaked light meat in oil)
0 mg
(per 180 g edible portion)
Yellowtail (mature, baked)
0 mg
(per 4500 g edible portion)
Yellowtail (mature, raw)
0 mg
(per 65 g edible portion)
Sandfish (raw)
0 mg
(per 35 g edible portion)
Pacific herring (migaki-nishin)
0 mg
(per 430 g edible portion)
Flying fish (raw)
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