γ-Linolenic acid Content of Foods
(41 - 50)
56 mg
(per 720 g edible portion)
Mackerel (raw)
13 mg
(per 120 g edible portion)
Abalone (shiokara)
65 mg
(per 1310 g edible portion)
Red sea bream (cultured, raw)
2 mg
(per 19 g edible portion)
Condensed whole milk, sweetened
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)
2 mg
(per 25 g edible portion)
Cheese spread
60 mg
(per 960 g edible portion)
Pink salmon (salted)
7 mg
(per 150 g edible portion)
Barracuda (raw)
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