α-Linolenic acid Content of Fishes and Shellfishes
(101 - 110)
19 mg
(per 150 g edible portion)
Bastard halibut (cultured, raw)
3 mg
(per 15 g edible portion)
Shishamo smelt (semi-dried, raw)
1 mg
(per 5 g edible portion)
Sakura shrimp (dried)
144 mg
(per 1310 g edible portion)
Red sea bream (wild, raw)
32 mg
(per 145 g edible portion)
Skipjack, Canned product (flaked meat with seasoning)
4 mg
(per 17 g edible portion)
Sea urchin (neri-uni)
25 mg
(per 120 g edible portion)
Chum salmon (aramaki raw)
2 mg
(per 10 g edible portion)
Japanese sand lance (niboshi)
3 mg
(per 15 g edible portion)
Shishamo smelt (semi-dried, baked)
12 mg
(per 90 g edible portion)
Horse mackerel (baked)
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