Foods High in Myristoleic acid (301st - 320th) (per 100 g edible portion)

• Catfish (raw)
  
  6 mg
• Tilapia (raw)
  
  6 mg
• Red sea bream (cultured, raw)
  
  6 mg
• Chum salmon (ikura)
  
  6 mg
• Coho salmon (cultured, raw)
  
  6 mg
• With ovary (raw)
  
  6 mg
• Japanese sculpin (raw)
  
  6 mg
• Japanese pilchard, Canned product (kabayaki)
  
  6 mg
• Tatamiiwashi
  
  6 mg
• Ayu sweetfish (wild, raw)
  
  6 mg
• Human milk
  
  5 mg
• Hen's egg (whole, raw)
  
  5 mg
• Wasp (maggot, canned with seasoning)
  
  5 mg
• Guinea fowl (meat, without skin, raw)
  
  5 mg
• Chicken, Broiler meat (breast, without skin, raw)
  
  5 mg
• Common pheasant (meat, without skin, raw)
  
  5 mg
• Cattle, Veal (inside round, without subcutaneous fat, raw)
  
  5 mg
• Sea urchin (raw gonads)
  
  5 mg
• Japanese bluefish (boiled)
  
  5 mg
• Mackerel (canned products, miso-ni)
  
  5 mg