α-Linolenic acid Content of Fishes and Shellfishes
(131 - 140)
22 mg
(per 360 g edible portion)
Fat greenling (raw)
1 mg
(per 6 g edible portion)
Loach (raw)
39 mg
(per 540 g edible portion)
Brown sole (boiled)
2 mg
(per 20 g edible portion)
Oyster (cultured, raw)
11 mg
(per 120 g edible portion)
Abalone (steamed and dried)
9 mg
(per 100 g edible portion)
Short-necked clam, Canned product (with seasoning)
4 mg
(per 96 g edible portion)
Black rockfish (raw)
1 mg
(per 6 g edible portion)
Loach (boiled)
1 mg
(per 10 g edible portion)
Shirasuboshi (mild dried)
1 mg
(per 26 g edible portion)
Mussel (raw)
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