Foods Low in Myristoleic acid (961st - 980th) (per 100 g edible portion)

• Atlantic mackerel (boiled)
  
  13 mg
• Pacific saury (canned product, with seasoning)
  
  13 mg
• Atlantic capelin (semi-dried, raw)
  
  13 mg
• Atlantic capelin (semi-dried, baked)
  
  13 mg
• Barracouta (raw)
  
  13 mg
• Atka mackerel (hirakiboshi)
  
  13 mg
• Southern bluefin tuna (fatty meat, raw)
  
  13 mg
• Cattle, Offal (uterus, boiled)
  
  13 mg
• Casein
  
  13 mg
• Biscuit (hard)
  
  13 mg
• Atlantic horse mackerel (raw)
  
  14 mg
• Pale chub (raw)
  
  14 mg
• Chinook salmon (baked)
  
  14 mg
• Mackerel, Processed product (shimesaba)
  
  14 mg
• Swine, Offal (kidney, raw)
  
  14 mg
• Swine, Sausage (vienna)
  
  14 mg
• Hen's egg (yolk, sugared)
  
  14 mg
• Hot cake
  
  14 mg
• Common Japanese conger (steamed)
  
  15 mg
• Carp (cultured, raw)
  
  15 mg