α-Linolenic acid Content of Fishes and Shellfishes
(31 - 40)
75 mg
(per 80 g edible portion)
Coho salmon (cultured, baked)
68 mg
(per 152 g edible portion)
Japanese pilchard (raw)
71 mg
(per 80 g edible portion)
Hairtail (raw)
22 mg
(per 30 g edible portion)
Mezashi (raw)
87 mg
(per 152 g edible portion)
Japanese pilchard (baked)
80 mg
(per 95 g edible portion)
Red sea bream (cultured, baked)
160 mg
(per 190 g edible portion)
Japanese eel (kabayaki)
102 mg
(per 152 g edible portion)
Japanese pilchard (boiled)
489 mg
(per 1310 g edible portion)
Red sea bream (cultured, raw)
25 mg
(per 30 g edible portion)
Chum salmon (ikura)
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