γ-Linolenic acid Content of Fishes and Shellfishes
(51 - 60)
3 mg
(per 90 g edible portion)
Barracuda (baked)
1 mg
(per 10 g edible portion)
Japanese anchovy (niboshi)
1 mg
(per 10 g edible portion)
Japanese sand lance (raw)
2 mg
(per 40 g edible portion)
Common Japanese conger (steamed)
2 mg
(per 40 g edible portion)
Fish paste product (datemaki)
1 mg
(per 20 g edible portion)
Antarctic krill (boiled)
3 mg
(per 150 g edible portion)
Bastard halibut (cultured, raw)
-
(per 3 g edible portion)
Skipjack, Processed product (kezuri-bushi)
-
(per 10 g edible portion)
Japanese sand lance (niboshi)
2 mg
(per 90 g edible portion)
Horse mackerel (baked)
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