γ-Linolenic acid Content of Fishes and Shellfishes
(11 - 20)
108 mg
(per 400 g edible portion)
Mackerel, Processed product (shiosaba)
20 mg
(per 152 g edible portion)
Japanese pilchard (raw)
25 mg
(per 152 g edible portion)
Japanese pilchard (baked)
166 mg
(per 1200 g edible portion)
Yellowtail (young, cultured, raw)
28 mg
(per 152 g edible portion)
Japanese pilchard (boiled)
29 mg
(per 130 g edible portion)
Gizzard shad (amazu-zuke)
17 mg
(per 80 g edible portion)
Hairtail (raw)
2 mg
(per 18 g edible portion)
Japanese anchovy (raw)
18 mg
(per 130 g edible portion)
Pacific saury (baked)
14 mg
(per 70 g edible portion)
Japanese pilchard, Canned product (in oil)
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