Myristoleic acid Content of Fishes and Shellfishes
(71 - 80)
2 mg
(per 150 g edible portion)
Bastard halibut (cultured, raw)
2 mg
(per 55 g edible portion)
Sockeye salmon (baked)
29 mg
(per 960 g edible portion)
Pink salmon (baked)
29 mg
(per 960 g edible portion)
Pink salmon (raw)
13 mg
(per 1050 g edible portion)
Alfonsino (raw)
4 mg
(per 200 g edible portion)
Dried flounder
2 mg
(per 80 g edible portion)
Japanese pilchard, Canned product (in tomato sauce)
3 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (with seasoning)
-
(per 10 g edible portion)
Japanese sand lance (raw)
1 mg
(per 80 g edible portion)
Ayu sweetfish (cultured, baked)
<
1
…
8
…
23
>
