α-Linolenic acid Content of Fishes and Shellfishes
(141 - 150)
1 mg
(per 10 g edible portion)
Short-necked clam (tsukudani)
6 mg
(per 80 g edible portion)
Walleye pollack (tarako, baked)
10 mg
(per 200 g edible portion)
Dried flounder
28 mg
(per 540 g edible portion)
Brown sole (baked)
22 mg
(per 540 g edible portion)
Brown sole (raw)
1 mg
(per 48 g edible portion)
Hard clam (boiled)
6 mg
(per 150 g edible portion)
Bastard halibut (wild, raw)
1 mg
(per 18 g edible portion)
Pacific herring (ovary, salted, desalted)
5 mg
(per 170 g edible portion)
Yellow sea bream (raw)
-
(per 3 g edible portion)
Skipjack, Processed product (kezuri-bushi)
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