Myristoleic acid Content of Fishes and Shellfishes
(201 - 210)
0 mg
(per 5 g edible portion)
Pacific cod (denbu)
0 mg
(per 140 g edible portion)
Pacific cod (dried split)
0 mg
(per 120 g edible portion)
Pacific saury (hirakiboshi)
0 mg
(per 250 g edible portion)
Mackerel, Processed product (hirakiboshi)
0 mg
(per 105 g edible portion)
Chum salmon (aramaki baked)
0 mg
(per 120 g edible portion)
Chum salmon (aramaki raw)
0 mg
(per 7 g edible portion)
Blue sprat (raw)
0 mg
(per 540 g edible portion)
Brown sole (baked)
0 mg
(per 540 g edible portion)
Brown sole (boiled)
0 mg
(per 540 g edible portion)
Brown sole (raw)
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