The amount of Fishes and Shellfishes that contain 17000 mg of Linoleic acid (141 - 150)

• 

  14 mg

  (per 150 g edible portion)

  Bastard halibut (wild, raw)
  × 1214
• 

  14 mg

  (per 100 g edible portion)

  Short-necked clam, Canned product (with seasoning)
  × 1214
• 

  1 mg

  (per 10 g edible portion)

  Japanese sand lance (ameni)
  × 17000
• 

  16 mg

  (per 120 g edible portion)

  Abalone (steamed and dried)
  × 1063
• 

  2 mg

  (per 18 g edible portion)

  Pacific herring (ovary, salted, desalted)
  × 8500
• 

  46 mg

  (per 540 g edible portion)

  Brown sole (boiled)
  × 370
• 

  1 mg

  (per 10 g edible portion)

  Shrimp, Processed product (boiled and dried shrimps)
  × 17000
• 

  12 mg

  (per 100 g edible portion)

  Hard clam (tsukudani)
  × 1417
• 

  7 mg

  (per 100 g edible portion)

  Sole (raw)
  × 2429
• 

  2 mg

  (per 30 g edible portion)

  Halfbeak (raw)
  × 8500