Foods Low in Myristoleic acid (741st - 760th) (per 100 g edible portion)

• Brownstriped mackerel scad (hirakiboshi)
  
  2 mg
• Amago salmon (cultured, raw)
  
  2 mg
• Tile fish (baked)
  
  2 mg
• Japanese pilchard (shioiwashi)
  
  2 mg
• Mirinboshi (anchovy)
  
  2 mg
• Char (cultured, raw)
  
  2 mg
• Japanese eel (viscera, raw)
  
  2 mg
• Pacific halibut (raw)
  
  2 mg
• Frigate mackerel (raw)
  
  2 mg
• Carp (cultured, viscera, raw)
  
  2 mg
• Chum salmon (raw)
  
  2 mg
• Sockeye salmon (raw)
  
  2 mg
• Sockeye salmon (smoked)
  
  2 mg
• Sole (raw)
  
  2 mg
• Yellow sea bream (raw)
  
  2 mg
• Pacific herring (ovary, dried)
  
  2 mg
• Bastard halibut (wild, raw)
  
  2 mg
• Crucian carp (kanroni)
  
  2 mg
• Masu trout (cultured, raw)
  
  2 mg
• Pond smelt (ameni)
  
  2 mg