α-Linolenic acid Content of Fishes and Shellfishes
(111 - 120)
10 mg
(per 90 g edible portion)
Barracuda (baked)
2 mg
(per 10 g edible portion)
Japanese anchovy (niboshi)
36 mg
(per 450 g edible portion)
Black sea bream (raw)
81 mg
(per 450 g edible portion)
Amberjack (raw)
11 mg
(per 90 g edible portion)
Common Japanese conger (raw)
9 mg
(per 100 g edible portion)
Horse mackerel (boiled)
3 mg
(per 20 g edible portion)
Antarctic krill (raw)
22 mg
(per 200 g edible portion)
With ovary (raw)
9 mg
(per 90 g edible portion)
Big-eye sardine (raw)
1 mg
(per 5 g edible portion)
Sakura shrimp (niboshi)
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