γ-Linolenic acid Content of Fishes and Shellfishes
(31 - 40)
13 mg
(per 120 g edible portion)
Abalone (shiokara)
65 mg
(per 1310 g edible portion)
Red sea bream (cultured, raw)
4 mg
(per 36 g edible portion)
Atlantic capelin (semi-dried, baked)
1 mg
(per 7 g edible portion)
Blue sprat (seasoned and dried)
117 mg
(per 1800 g edible portion)
Skipjack (caught in autumn, raw)
60 mg
(per 960 g edible portion)
Pink salmon (salted)
7 mg
(per 150 g edible portion)
Barracuda (raw)
1 mg
(per 8 g edible portion)
Pond smelt (tsukudani)
11 mg
(per 250 g edible portion)
Atka mackerel (hirakiboshi)
2 mg
(per 45 g edible portion)
Sandfish (namaboshi)
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