Myristoleic acid Content of Foods
(221 - 230)
2 mg
(per 60 g edible portion)
Hen's egg (tamagoyaki, dashimakitamago)
2 mg
(per 60 g edible portion)
Hen's egg (tamagoyaki, atsuyakitamago)
2 mg
(per 50 g edible portion)
Hen's egg (whole, boiled)
1 mg
(per 18 g edible portion)
Swine, Ham (loin)
4 mg
(per 95 g edible portion)
Fish paste product (fish sausage)
1 mg
(per 20 g edible portion)
Antarctic krill (boiled)
1 mg
(per 30 g edible portion)
Squid, Processed product (shiokara)
-
(per 8 g edible portion)
Pond smelt (tsukudani)
2 mg
(per 96 g edible portion)
Black rockfish (raw)
3 mg
(per 80 g edible portion)
Conger pike (raw)
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