α-Linolenic acid Content of Fishes and Shellfishes
(121 - 130)
4 mg
(per 25 g edible portion)
Skipjack, Processed product (kakuni)
2 mg
(per 50 g edible portion)
Freshwater clam (raw)
3 mg
(per 20 g edible portion)
Oyster (cultured, boiled)
20 mg
(per 145 g edible portion)
Tuna, Canned product (flaked meat with seasoning)
8 mg
(per 130 g edible portion)
Horse mackerel (raw)
13 mg
(per 100 g edible portion)
Hard clam (tsukudani)
1 mg
(per 10 g edible portion)
Japanese icefish (raw)
1 mg
(per 10 g edible portion)
Japanese anchovy (tazukuri)
10 mg
(per 80 g edible portion)
Tuna, Canned product (flaked white meat in brine)
1 mg
(per 10 g edible portion)
Japanese sand lance (ameni)
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