Foods High in Myristoleic acid (441st - 460th) (per 100 g edible portion)

• Char (cultured, raw)
  
  2 mg
• Mirinboshi (anchovy)
  
  2 mg
• Japanese pilchard (shioiwashi)
  
  2 mg
• Tile fish (baked)
  
  2 mg
• Amago salmon (cultured, raw)
  
  2 mg
• Brownstriped mackerel scad (hirakiboshi)
  
  2 mg
• Brownstriped mackerel scad (baked)
  
  2 mg
• Brownstriped mackerel scad (raw)
  
  2 mg
• Yeast (baker's yeast, compressed)
  
  1 mg
• Thousand Island dressing
  
  1 mg
• Sable, shortbread
  
  1 mg
• Boro (soba-boro)
  
  1 mg
• Boro (eisei-boro)
  
  1 mg
• Wheat flour cracker (kawara-senbei)
  
  1 mg
• Manju (to-manju)
  
  1 mg
• Dorayaki
  
  1 mg
• Taruto
  
  1 mg
• Sherbet
  
  1 mg
• Lactic ice (regular)
  
  1 mg
• Lactic acid bacteria beverage (pasteurized after fermentation)
  
  1 mg