α-Linolenic acid Content of Fishes and Shellfishes
(161 - 170)
1 mg
(per 30 g edible portion)
Halfbeak (raw)
-
(per 7 g edible portion)
Blue sprat (raw)
1 mg
(per 15 g edible portion)
Squid, Processed product (saki-ika)
2 mg
(per 100 g edible portion)
Hard clam (raw)
10 mg
(per 430 g edible portion)
Flying fish (raw)
3 mg
(per 100 g edible portion)
Scallop (raw)
1 mg
(per 32 g edible portion)
Abalone (canned in brine)
8 mg
(per 280 g edible portion)
Albacore (raw)
10 mg
(per 370 g edible portion)
Black scraper (ajitsuke-hirakiboshi)
2 mg
(per 110 g edible portion)
Fish paste product (yakinuki-kamaboko)
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