Myristoleic acid Content of Foods
(181 - 190)
5 mg
(per 68 g edible portion)
Pidan
1 mg
(per 13 g edible portion)
Japanese quail's egg (whole, raw)
8 mg
(per 100 g edible portion)
Pacific saury (canned product, kabayaki)
32 mg
(per 400 g edible portion)
Mackerel, Processed product (shiosaba)
7 mg
(per 104 g edible portion)
Steamed bread, Chinese style (adzuki bean paste)
-
(per 5 g edible portion)
Skimmed milk powder
4 mg
(per 63 g edible portion)
Silky fowl's egg (whole, raw)
7 mg
(per 95 g edible portion)
Red sea bream (cultured, baked)
73 mg
(per 1310 g edible portion)
Red sea bream (cultured, boiled)
22 mg
(per 700 g edible portion)
Japanese seaperch (raw)
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