α-Linolenic acid Content of Fishes and Shellfishes
(151 - 160)
1 mg
(per 10 g edible portion)
Fish paste product (kanifumi-kamaboko)
-
(per 5 g edible portion)
Sakura shrimp (boiled)
6 mg
(per 100 g edible portion)
Short-necked clam, Canned product (in brine)
2 mg
(per 35 g edible portion)
Walleye pollack (karashi-mentaiko)
3 mg
(per 45 g edible portion)
Walleye pollack (tarako, raw)
3 mg
(per 100 g edible portion)
Sole (raw)
5 mg
(per 170 g edible portion)
Golden-thread (raw)
-
(per 4 g edible portion)
Firefly squid (boiled)
1 mg
(per 10 g edible portion)
Shrimp, Processed product (boiled and dried shrimps)
1 mg
(per 50 g edible portion)
Hard clam (baked)
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