Linoleic acid Content of Fishes and Shellfishes
(41 - 50)
160 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (kabayaki)
24 mg
(per 16 g edible portion)
Sea urchin (tsubu-uni)
240 mg
(per 160 g edible portion)
Mackerel (canned products, in brine)
32 mg
(per 25 g edible portion)
Mezashi (baked)
266 mg
(per 190 g edible portion)
Mackerel (canned productswith seasoning)
238 mg
(per 170 g edible portion)
Mackerel (baked)
126 mg
(per 90 g edible portion)
Chum salmon (sujiko)
112 mg
(per 80 g edible portion)
Japanese pilchard, Canned product (in tomato sauce)
138 mg
(per 152 g edible portion)
Japanese pilchard (baked)
106 mg
(per 152 g edible portion)
Japanese pilchard (raw)
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