Myristoleic acid Content of Foods
(201 - 210)
8 mg
(per 200 g edible portion)
With ovary (raw)
6 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (kabayaki)
3 mg
(per 90 g edible portion)
Ayu sweetfish (wild, raw)
3 mg
(per 63 g edible portion)
Hen's egg (whole, raw)
6 mg
(per 125 g edible portion)
Chicken, Broiler meat (breast, without skin, raw)
10 mg
(per 190 g edible portion)
Mackerel (canned products, miso-ni)
9 mg
(per 170 g edible portion)
Mackerel (baked)
11 mg
(per 220 g edible portion)
Mackerel (boiled)
34 mg
(per 960 g edible portion)
Pink salmon (salted)
3 mg
(per 90 g edible portion)
Barracuda (baked)
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