γ-Linolenic acid Content of Fishes and Shellfishes
(Initial A) (11 - 16)
1 mg
(per 20 g edible portion)
Antarctic krill (boiled)
11 mg
(per 250 g edible portion)
Atka mackerel (hirakiboshi)
4 mg
(per 36 g edible portion)
Atlantic capelin (semi-dried, baked)
5 mg
(per 36 g edible portion)
Atlantic capelin (semi-dried, raw)
14 mg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, baked)
32 mg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, raw)
<
1
2
>
