γ-Linolenic acid Content of Foods
(71 - 80)
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)
2 mg
(per 100 g edible portion)
Horse mackerel (boiled)
1 mg
(per 20 g edible portion)
Tsukudani
7 mg
(per 230 g edible portion)
Sponge cake
<
1
…
8
…
64
>
