The amount of Fishes and Shellfishes that contain 16000 mg of Linoleic acid (41 - 50)

• 

  160 mg

  (per 100 g edible portion)

  Japanese pilchard, Canned product (kabayaki)
  × 100
• 

  24 mg

  (per 16 g edible portion)

  Sea urchin (tsubu-uni)
  × 667
• 

  240 mg

  (per 160 g edible portion)

  Mackerel (canned products, in brine)
  × 66.7
• 

  32 mg

  (per 25 g edible portion)

  Mezashi (baked)
  × 500
• 

  266 mg

  (per 190 g edible portion)

  Mackerel (canned productswith seasoning)
  × 60.2
• 

  238 mg

  (per 170 g edible portion)

  Mackerel (baked)
  × 67.2
• 

  126 mg

  (per 90 g edible portion)

  Chum salmon (sujiko)
  × 127
• 

  112 mg

  (per 80 g edible portion)

  Japanese pilchard, Canned product (in tomato sauce)
  × 143
• 

  138 mg

  (per 152 g edible portion)

  Japanese pilchard (baked)
  × 116
• 

  106 mg

  (per 152 g edible portion)

  Japanese pilchard (raw)
  × 151