Foods Low in Myristoleic acid (321st - 340th) (per 100 g edible portion)

• Sandfish (raw)
  
  0 mg
• Yellowtail (mature, raw)
  
  0 mg
• Yellowtail (mature, baked)
  
  0 mg
• Atka mackerel (raw)
  
  0 mg
• Bluefin tuna (lean meat, raw)
  
  0 mg
• Southern bluefin tuna (lean meat, raw)
  
  0 mg
• Tuna, Canned product (flaked light meat in oil)
  
  0 mg
• Tuna, Canned product (flaked white meat in oil)
  
  0 mg
• Southern blue whiting (raw)
  
  0 mg
• Lamprey (dried)
  
  0 mg
• Jackknife clam (raw)
  
  0 mg
• Short-necked clam (raw)
  
  0 mg
• Short-necked clam, Canned product (in brine)
  
  0 mg
• Abalone (steamed and dried)
  
  0 mg
• Abalone (canned in brine)
  
  0 mg
• Japanese scallop (cultured, raw)
  
  0 mg
• Apple snail (canned in brine)
  
  0 mg
• Oyster (cultured, raw)
  
  0 mg
• Oyster (cultured, boiled)
  
  0 mg
• Turban shell (raw)
  
  0 mg