α-Linolenic acid Content of Fishes and Shellfishes
(91 - 100)
17 mg
(per 70 g edible portion)
Big-eye sardine (maruboshi)
7 mg
(per 65 g edible portion)
Sandfish (raw)
17 mg
(per 65 g edible portion)
Sockeye salmon (raw)
27 mg
(per 105 g edible portion)
Chum salmon (aramaki baked)
15 mg
(per 60 g edible portion)
Fish paste product (tsumire)
79 mg
(per 700 g edible portion)
Japanese seaperch (raw)
10 mg
(per 40 g edible portion)
Common Japanese conger (steamed)
23 mg
(per 95 g edible portion)
Fish paste product (fish sausage)
2 mg
(per 9 g edible portion)
Pond smelt (raw)
2 mg
(per 10 g edible portion)
Japanese sand lance (tsukudani)
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