The amount of Fishes and Shellfishes that contain 14000 mg of Linoleic acid (51 - 60)

• 

  286 mg

  (per 220 g edible portion)

  Mackerel (boiled)
  × 49
• 

  158 mg

  (per 152 g edible portion)

  Japanese pilchard (boiled)
  × 88.6
• 

  117 mg

  (per 90 g edible portion)

  Ayu sweetfish (wild, viscera, baked)
  × 120
• 

  43 mg

  (per 36 g edible portion)

  Atlantic capelin (semi-dried, baked)
  × 326
• 

  43 mg

  (per 36 g edible portion)

  Atlantic capelin (semi-dried, raw)
  × 326
• 

  19 mg

  (per 17 g edible portion)

  Sea urchin (neri-uni)
  × 737
• 

  33 mg

  (per 30 g edible portion)

  Chum salmon (ikura)
  × 424
• 

  57 mg

  (per 87 g edible portion)

  Japanese pilchard (namaboshi)
  × 246
• 

  23 mg

  (per 45 g edible portion)

  Sandfish (namaboshi)
  × 609
• 

  100 mg

  (per 100 g edible portion)

  Japanese pilchard, Canned product (with seasoning)
  × 140