Myristoleic acid Content of Fishes and Shellfishes
(41 - 50)
6 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (kabayaki)
3 mg
(per 90 g edible portion)
Ayu sweetfish (wild, raw)
10 mg
(per 190 g edible portion)
Mackerel (canned products, miso-ni)
9 mg
(per 170 g edible portion)
Mackerel (baked)
11 mg
(per 220 g edible portion)
Mackerel (boiled)
34 mg
(per 960 g edible portion)
Pink salmon (salted)
3 mg
(per 90 g edible portion)
Barracuda (baked)
4 mg
(per 70 g edible portion)
Japanese pilchard, Canned product (in oil)
3 mg
(per 87 g edible portion)
Japanese pilchard (namaboshi)
4 mg
(per 155 g edible portion)
Three-line grunt (raw)
<
1
…
5
…
23
>
