α-Linolenic acid Content of Fishes and Shellfishes
(51 - 60)
34 mg
(per 87 g edible portion)
Japanese pilchard (namaboshi)
14 mg
(per 25 g edible portion)
Mezashi (baked)
14 mg
(per 45 g edible portion)
Sandfish (namaboshi)
595 mg
(per 960 g edible portion)
Pink salmon (baked)
106 mg
(per 180 g edible portion)
Pink salmon (canned in brine)
23 mg
(per 80 g edible portion)
Ayu sweetfish (cultured, raw)
238 mg
(per 720 g edible portion)
Mackerel (raw)
27 mg
(per 60 g edible portion)
Japanese pilchard (maruboshi)
499 mg
(per 960 g edible portion)
Pink salmon (raw)
8 mg
(per 16 g edible portion)
Sea urchin (tsubu-uni)
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