Myristoleic acid Content of Fishes and Shellfishes
(61 - 70)
17 mg
(per 720 g edible portion)
Mackerel (raw)
7 mg
(per 180 g edible portion)
Pink salmon (canned in brine)
47 mg
(per 1800 g edible portion)
Skipjack (caught in autumn, raw)
4 mg
(per 152 g edible portion)
Japanese pilchard (baked)
5 mg
(per 152 g edible portion)
Japanese pilchard (boiled)
3 mg
(per 152 g edible portion)
Japanese pilchard (raw)
-
(per 18 g edible portion)
Japanese anchovy (raw)
2 mg
(per 90 g edible portion)
Horse mackerel (baked)
7 mg
(per 360 g edible portion)
Fat greenling (raw)
1 mg
(per 40 g edible portion)
Fish paste product (datemaki)
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