α-Linolenic acid Content of Fishes and Shellfishes
(11 - 20)
920 mg
(per 400 g edible portion)
Mackerel, Processed product (shiosaba)
352 mg
(per 160 g edible portion)
Pacific saury (canned product, with seasoning)
221 mg
(per 150 g edible portion)
Pacific saury (raw)
136 mg
(per 80 g edible portion)
Pacific saury (mirinboshi)
153 mg
(per 90 g edible portion)
Fish paste product (satsuma-age)
143 mg
(per 120 g edible portion)
Pacific saury (hirakiboshi)
56 mg
(per 35 g edible portion)
Pacific herring (migaki-nishin)
137 mg
(per 130 g edible portion)
Pacific saury (baked)
11 mg
(per 8 g edible portion)
Pond smelt (tsukudani)
1008 mg
(per 1200 g edible portion)
Yellowtail (young, cultured, raw)
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