α-Linolenic acid Content of Fishes and Shellfishes
(61 - 70)
336 mg
(per 960 g edible portion)
Pink salmon (salted)
59 mg
(per 120 g edible portion)
Abalone (shiokara)
32 mg
(per 130 g edible portion)
Gizzard shad (raw)
202 mg
(per 1050 g edible portion)
Alfonsino (raw)
30 mg
(per 92 g edible portion)
Horse mackerel (hirakiboshi, baked)
68 mg
(per 250 g edible portion)
Atka mackerel (hirakiboshi)
4 mg
(per 18 g edible portion)
Japanese anchovy (raw)
30 mg
(per 70 g edible portion)
Fish paste product (yaki-chikuwa)
28 mg
(per 65 g edible portion)
Sockeye salmon (smoked)
50 mg
(per 120 g edible portion)
Fish paste product (hanpen)
<
1
…
7
…
23
>
