α-Linolenic acid Content of Fishes and Shellfishes
(41 - 50)
30 mg
(per 80 g edible portion)
Ayu sweetfish (cultured, baked)
63 mg
(per 80 g edible portion)
Tuna, Canned product (flaked white meat in oil)
63 mg
(per 80 g edible portion)
Conger pike (raw)
131 mg
(per 170 g edible portion)
Mackerel (baked)
61 mg
(per 80 g edible portion)
Japanese pilchard, Canned product (in tomato sauce)
786 mg
(per 1310 g edible portion)
Red sea bream (cultured, boiled)
71 mg
(per 95 g edible portion)
Coho salmon (cultured, raw)
115 mg
(per 160 g edible portion)
Mackerel (canned products, in brine)
147 mg
(per 220 g edible portion)
Mackerel (boiled)
67 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (with seasoning)
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