Myristoleic acid Content of Foods
(231 - 240)
26 mg
(per 1310 g edible portion)
Red sea bream (wild, raw)
3 mg
(per 65 g edible portion)
Spanish mackerel (baked)
4 mg
(per 90 g edible portion)
Spanish mackerel (raw)
8 mg
(per 190 g edible portion)
Mackerel (canned productswith seasoning)
17 mg
(per 720 g edible portion)
Mackerel (raw)
7 mg
(per 180 g edible portion)
Pink salmon (canned in brine)
47 mg
(per 1800 g edible portion)
Skipjack (caught in autumn, raw)
4 mg
(per 152 g edible portion)
Japanese pilchard (baked)
5 mg
(per 152 g edible portion)
Japanese pilchard (boiled)
3 mg
(per 152 g edible portion)
Japanese pilchard (raw)
<
1
…
24
…
84
>
