Lyon Playfair identified myristic acid (14 carbon atoms) in nutmeg in 1841.
It is a 14-18 carbon atom long chain saturated fatty acid (no double bond, hence 14:0). (LCFA).
Myristic acid is a glycerol ester found in practically all animal and vegetable lipids. Amount per 100 g of edible portion: 1.5 g (maximum content: 1.4 g/100 g edible portion: eel, herring).
Dairy fat, for example, is an exception.
Cheeses, especially seasoned kinds (Parmigiano has 3.4 g/100 g edible portion); butter has 8.3 g/100 g edible portion.
Coconut oil is a very rich source of vegetable fats and oils (17 g/100 g edible amount).
Among the other vegetable oils, only palm oil exceeds 1 g/100 g of edible part, whilst margarine does not (it is absent in peanut butter). Also, nutmeg butter contains 25% trimyristin (myristic acid triglyceride) (myristic acid predominates in the fats of the Myristicaceae).
With 9.5 g/100 g edible amount for dried and fresh coconut, it has the highest concentration in fruit.
The highest content is observed in corn (0.28 g/100 g edible portion). No legumes contain it.