Fishes and Shellfishes Low in Myristoleic acid (61st - 80th) (per 100 g edible portion)

• Cockle (foot, raw)
  
  0 mg
• Ivory shell (raw)
  
  0 mg
• Hen clam (raw)
  
  0 mg
• Adductor muscle (raw)
  
  0 mg
• Adductor muscle (niboshi)
  
  0 mg
• Adductor muscle (canned in brine)
  
  0 mg
• Surf clam (raw)
  
  0 mg
• Keen's gaper (siphon, raw)
  
  0 mg
• Northern shrimp (raw)
  
  0 mg
• Japanese spiny lobster (raw)
  
  0 mg
• Tiger prawn (cultured, raw)
  
  0 mg
• Tiger prawn (cultured, boiled)
  
  0 mg
• Tiger prawn (cultured, baked)
  
  0 mg
• Sakura shrimp (dried)
  
  0 mg
• Sakura shrimp (niboshi)
  
  0 mg
• Shiba shrimp (raw)
  
  0 mg
• King crab (boiled)
  
  0 mg
• Crab, Processed product (ganzuke)
  
  0 mg
• Japanese common squid (raw)
  
  0 mg
• Japanese common squid (boiled)
  
  0 mg