Linoleic acid Content of Fishes and Shellfishes
(181 - 190)
3 mg
(per 73 g edible portion)
Scallop (boiled)
1 mg
(per 50 g edible portion)
Hard clam (baked)
4 mg
(per 90 g edible portion)
Croaker (baked)
1 mg
(per 45 g edible portion)
Squid, Processed product (surume)
6 mg
(per 470 g edible portion)
Snow crab (boiled)
1 mg
(per 100 g edible portion)
Hard clam (raw)
6 mg
(per 210 g edible portion)
Yellowfin tuna (raw)
2 mg
(per 140 g edible portion)
Pacific cod (dried split)
3 mg
(per 230 g edible portion)
Bar-tailed flathead (raw)
-
(per 20 g edible portion)
Sea cucumber (raw)
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