Myristoleic acid Content of Fishes and Shellfishes
(21 - 30)
10 mg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, baked)
6 mg
(per 90 g edible portion)
Common Japanese conger (raw)
12 mg
(per 120 g edible portion)
Abalone (shiokara)
28 mg
(per 460 g edible portion)
Silver pomfret (raw)
12 mg
(per 120 g edible portion)
Silver warehou (raw)
1 mg
(per 15 g edible portion)
Shishamo smelt (semi-dried, baked)
21 mg
(per 207 g edible portion)
Chinook salmon (raw)
-
(per 3 g edible portion)
Sea cucumber (konowata)
8 mg
(per 150 g edible portion)
Barracuda (raw)
5 mg
(per 60 g edible portion)
Japanese pilchard (maruboshi)
<
1
2
3
…
23
>
