Foods Low in Myristoleic acid (861st - 880th) (per 100 g edible portion)

• Japanese sculpin (tsukudani)
  
  5 mg
• Barracuda (baked)
  
  5 mg
• Pink salmon (salted)
  
  5 mg
• Masu salmon (raw)
  
  5 mg
• Mackerel (boiled)
  
  5 mg
• Mackerel (baked)
  
  5 mg
• Mackerel (canned products, miso-ni)
  
  5 mg
• Japanese bluefish (boiled)
  
  5 mg
• Sea urchin (raw gonads)
  
  5 mg
• Cattle, Veal (inside round, without subcutaneous fat, raw)
  
  5 mg
• Common pheasant (meat, without skin, raw)
  
  5 mg
• Chicken, Broiler meat (breast, without skin, raw)
  
  5 mg
• Guinea fowl (meat, without skin, raw)
  
  5 mg
• Wasp (maggot, canned with seasoning)
  
  5 mg
• Hen's egg (whole, raw)
  
  5 mg
• Human milk
  
  5 mg
• Ayu sweetfish (wild, raw)
  
  6 mg
• Tatamiiwashi
  
  6 mg
• Japanese pilchard, Canned product (kabayaki)
  
  6 mg
• Japanese sculpin (raw)
  
  6 mg