α-Linolenic acid Content of Fishes and Shellfishes
(171 - 180)
-
(per 20 g edible portion)
Mantis shrimp (boiled)
1 mg
(per 45 g edible portion)
Squid, Processed product (surume)
1 mg
(per 73 g edible portion)
Scallop (boiled)
-
(per 47 g edible portion)
Turban shell (baked)
-
(per 47 g edible portion)
Turban shell (raw)
1 mg
(per 120 g edible portion)
Abalone (raw)
2 mg
(per 80 g edible portion)
Tuna, Canned product (flaked light meat in brine)
8 mg
(per 950 g edible portion)
Croaker (raw)
4 mg
(per 210 g edible portion)
Skipjack, Processed product (namari-bushi)
4 mg
(per 210 g edible portion)
Skipjack, Processed product (namari)
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