Linoleic acid Content of Fishes and Shellfishes
(21 - 30)
432 mg
(per 120 g edible portion)
Fish paste product (hanpen)
105 mg
(per 30 g edible portion)
Mackerel, Processed product (shimesaba)
228 mg
(per 130 g edible portion)
Amago salmon (cultured, raw)
563 mg
(per 250 g edible portion)
Mackerel, Processed product (hirakiboshi)
580 mg
(per 207 g edible portion)
Chinook salmon (raw)
284 mg
(per 150 g edible portion)
Pacific saury (raw)
243 mg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, raw)
200 mg
(per 80 g edible portion)
Coho salmon (cultured, baked)
384 mg
(per 160 g edible portion)
Pacific saury (canned product, with seasoning)
202 mg
(per 120 g edible portion)
Pacific saury (hirakiboshi)
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