Linoleic acid Content of Fishes and Shellfishes
(201 - 210)
2 mg
(per 100 g edible portion)
Scallop (raw)
1 mg
(per 32 g edible portion)
Abalone (canned in brine)
1 mg
(per 25 g edible portion)
Pacific cod (milt)
1 mg
(per 108 g edible portion)
Japanese whiting (raw)
7 mg
(per 800 g edible portion)
Common octopus (raw)
-
(per 20 g edible portion)
Squid, Processed product (seasoned and smoked)
1 mg
(per 110 g edible portion)
Japanese common squid (baked)
1 mg
(per 125 g edible portion)
Japanese common squid (boiled)
1 mg
(per 140 g edible portion)
Swordtip squid (raw)
1 mg
(per 55 g edible portion)
Snow crab (canned in brine)
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