Myristoleic acid Content of Fishes and Shellfishes
(31 - 40)
8 mg
(per 100 g edible portion)
Pacific saury (canned product, kabayaki)
32 mg
(per 400 g edible portion)
Mackerel, Processed product (shiosaba)
7 mg
(per 95 g edible portion)
Red sea bream (cultured, baked)
73 mg
(per 1310 g edible portion)
Red sea bream (cultured, boiled)
22 mg
(per 700 g edible portion)
Japanese seaperch (raw)
6 mg
(per 80 g edible portion)
Coho salmon (cultured, baked)
35 mg
(per 1310 g edible portion)
Red sea bream (cultured, raw)
2 mg
(per 30 g edible portion)
Chum salmon (ikura)
6 mg
(per 95 g edible portion)
Coho salmon (cultured, raw)
8 mg
(per 200 g edible portion)
With ovary (raw)
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