Myristoleic acid Content of Fishes and Shellfishes
(51 - 60)
4 mg
(per 95 g edible portion)
Fish paste product (fish sausage)
1 mg
(per 20 g edible portion)
Antarctic krill (boiled)
1 mg
(per 30 g edible portion)
Squid, Processed product (shiokara)
-
(per 8 g edible portion)
Pond smelt (tsukudani)
2 mg
(per 96 g edible portion)
Black rockfish (raw)
3 mg
(per 80 g edible portion)
Conger pike (raw)
26 mg
(per 1310 g edible portion)
Red sea bream (wild, raw)
3 mg
(per 65 g edible portion)
Spanish mackerel (baked)
4 mg
(per 90 g edible portion)
Spanish mackerel (raw)
8 mg
(per 190 g edible portion)
Mackerel (canned productswith seasoning)
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