Linoleic acid Content of Fishes and Shellfishes
(141 - 150)
14 mg
(per 150 g edible portion)
Bastard halibut (wild, raw)
14 mg
(per 100 g edible portion)
Short-necked clam, Canned product (with seasoning)
1 mg
(per 10 g edible portion)
Japanese sand lance (ameni)
16 mg
(per 120 g edible portion)
Abalone (steamed and dried)
2 mg
(per 18 g edible portion)
Pacific herring (ovary, salted, desalted)
46 mg
(per 540 g edible portion)
Brown sole (boiled)
1 mg
(per 10 g edible portion)
Shrimp, Processed product (boiled and dried shrimps)
12 mg
(per 100 g edible portion)
Hard clam (tsukudani)
7 mg
(per 100 g edible portion)
Sole (raw)
2 mg
(per 30 g edible portion)
Halfbeak (raw)
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