γ-Linolenic acid Content of Foods
(31 - 40)
14 mg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, baked)
2 mg
(per 10 g edible portion)
Enaga-oni-konbu (dried)
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)
-
(per 3 g edible portion)
Ma-konbu (dried)
13 mg
(per 95 g edible portion)
Red sea bream (cultured, baked)
147 mg
(per 1310 g edible portion)
Red sea bream (cultured, boiled)
2 mg
(per 15 g edible portion)
Amaranth (whole grain, raw)
5 mg
(per 36 g edible portion)
Atlantic capelin (semi-dried, raw)
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