α-Linolenic acid Content of Fishes and Shellfishes
(21 - 30)
140 mg
(per 100 g edible portion)
Pacific saury (canned product, kabayaki)
247 mg
(per 190 g edible portion)
Mackerel (canned products, miso-ni)
242 mg
(per 186 g edible portion)
Chinook salmon (baked)
130 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (kabayaki)
48 mg
(per 40 g edible portion)
Fish paste product (datemaki)
198 mg
(per 180 g edible portion)
Yellowtail (mature, baked)
99 mg
(per 90 g edible portion)
Chum salmon (sujiko)
186 mg
(per 190 g edible portion)
Mackerel (canned productswith seasoning)
2619 mg
(per 4500 g edible portion)
Yellowtail (mature, raw)
197 mg
(per 207 g edible portion)
Chinook salmon (raw)
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