Linoleic acid Content of Fishes and Shellfishes
(151 - 160)
1 mg
(per 5 g edible portion)
Sakura shrimp (boiled)
1 mg
(per 50 g edible portion)
Freshwater clam (raw)
1 mg
(per 10 g edible portion)
Short-necked clam (tsukudani)
1 mg
(per 10 g edible portion)
Shirasuboshi (mild dried)
9 mg
(per 170 g edible portion)
Golden-thread (raw)
2 mg
(per 20 g edible portion)
Mantis shrimp (boiled)
1 mg
(per 26 g edible portion)
Mussel (raw)
27 mg
(per 540 g edible portion)
Brown sole (raw)
10 mg
(per 110 g edible portion)
Fish paste product (yakinuki-kamaboko)
1 mg
(per 15 g edible portion)
Squid, Processed product (saki-ika)
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