Linoleic acid Content of Fishes and Shellfishes
(11 - 20)
350 mg
(per 70 g edible portion)
Fish paste product (yaki-chikuwa)
2830 mg
(per 1310 g edible portion)
Red sea bream (cultured, raw)
46 mg
(per 10 g edible portion)
Anglerfish (liver, raw)
428 mg
(per 95 g edible portion)
Red sea bream (cultured, baked)
3168 mg
(per 1200 g edible portion)
Yellowtail (young, cultured, raw)
836 mg
(per 190 g edible portion)
Japanese eel (kabayaki)
144 mg
(per 35 g edible portion)
Pacific herring (migaki-nishin)
265 mg
(per 80 g edible portion)
Pacific saury (mirinboshi)
707 mg
(per 186 g edible portion)
Chinook salmon (baked)
3878 mg
(per 1310 g edible portion)
Red sea bream (cultured, boiled)
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