α-Linolenic acid Content of Fishes and Shellfishes
(71 - 80)
15 mg
(per 36 g edible portion)
Atlantic capelin (semi-dried, baked)
480 mg
(per 1800 g edible portion)
Skipjack (caught in autumn, raw)
26 mg
(per 115 g edible portion)
Japanese pilchard (shioiwashi)
8 mg
(per 20 g edible portion)
Antarctic krill (boiled)
14 mg
(per 36 g edible portion)
Atlantic capelin (semi-dried, raw)
33 mg
(per 155 g edible portion)
Three-line grunt (raw)
24 mg
(per 65 g edible portion)
Spanish mackerel (baked)
43 mg
(per 120 g edible portion)
Silver warehou (raw)
2 mg
(per 7 g edible portion)
Blue sprat (seasoned and dried)
20 mg
(per 92 g edible portion)
Horse mackerel (hirakiboshi, raw)
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