γ-Linolenic acid Content of Fishes and Shellfishes
(21 - 30)
31 mg
(per 170 g edible portion)
Mackerel (baked)
40 mg
(per 220 g edible portion)
Mackerel (boiled)
14 mg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, baked)
10 mg
(per 65 g edible portion)
Spanish mackerel (baked)
14 mg
(per 90 g edible portion)
Spanish mackerel (raw)
9 mg
(per 115 g edible portion)
Japanese pilchard (shioiwashi)
13 mg
(per 95 g edible portion)
Red sea bream (cultured, baked)
147 mg
(per 1310 g edible portion)
Red sea bream (cultured, boiled)
5 mg
(per 36 g edible portion)
Atlantic capelin (semi-dried, raw)
56 mg
(per 720 g edible portion)
Mackerel (raw)
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