α-Linolenic acid Content of Fishes and Shellfishes
(81 - 90)
30 mg
(per 90 g edible portion)
Spanish mackerel (raw)
18 mg
(per 55 g edible portion)
Sockeye salmon (baked)
29 mg
(per 150 g edible portion)
Barracuda (raw)
3 mg
(per 10 g edible portion)
Japanese sand lance (raw)
21 mg
(per 130 g edible portion)
Amago salmon (cultured, raw)
38 mg
(per 130 g edible portion)
Gizzard shad (amazu-zuke)
8 mg
(per 30 g edible portion)
Squid, Processed product (shiokara)
77 mg
(per 460 g edible portion)
Silver pomfret (raw)
10 mg
(per 35 g edible portion)
Mirinboshi (anchovy)
4 mg
(per 15 g edible portion)
Shirasuboshi (semi-dried)
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