Linoleic acid Content of Fishes and Shellfishes
(31 - 40)
960 mg
(per 400 g edible portion)
Mackerel, Processed product (shiosaba)
437 mg
(per 190 g edible portion)
Mackerel (canned products, miso-ni)
378 mg
(per 180 g edible portion)
Yellowtail (mature, baked)
191 mg
(per 130 g edible portion)
Pacific saury (baked)
190 mg
(per 95 g edible portion)
Coho salmon (cultured, raw)
5130 mg
(per 4500 g edible portion)
Yellowtail (mature, raw)
48 mg
(per 30 g edible portion)
Mezashi (raw)
14 mg
(per 8 g edible portion)
Pond smelt (tsukudani)
170 mg
(per 100 g edible portion)
Pacific saury (canned product, kabayaki)
128 mg
(per 80 g edible portion)
Hairtail (raw)
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