γ-Linolenic acid Content of Fishes and Shellfishes
66 mg
(per 160 g edible portion)
Pacific saury (canned product, with seasoning)
12 mg
(per 30 g edible portion)
Mackerel, Processed product (shimesaba)
41 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (kabayaki)
32 mg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, raw)
32 mg
(per 150 g edible portion)
Pacific saury (raw)
30 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (with seasoning)
16 mg
(per 87 g edible portion)
Japanese pilchard (namaboshi)
28 mg
(per 100 g edible portion)
Pacific saury (canned product, kabayaki)
22 mg
(per 80 g edible portion)
Japanese pilchard, Canned product (in tomato sauce)
18 mg
(per 80 g edible portion)
Pacific saury (mirinboshi)
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