γ-Linolenic acid Content of Fishes and Shellfishes (91 - 100)

-

(per 20 g edible portion)
Fish paste product (kobumaki-kamaboko)
-

(per 20 g edible portion)
Sea cucumber (raw)
0 mg

(per 4 g edible portion)
Firefly squid (boiled)
-

(per 10 g edible portion)
Shrimp, Processed product (boiled and dried shrimps)
0 mg

(per 5 g edible portion)
Sakura shrimp (niboshi)
1 mg

(per 73 g edible portion)
Scallop (boiled)
1 mg

(per 100 g edible portion)
Scallop (raw)
-

(per 50 g edible portion)
Hard clam (baked)
-

(per 48 g edible portion)
Hard clam (boiled)
-

(per 26 g edible portion)
Mussel (raw)

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