Linoleic acid Content of Fishes and Shellfishes
(51 - 60)
286 mg
(per 220 g edible portion)
Mackerel (boiled)
158 mg
(per 152 g edible portion)
Japanese pilchard (boiled)
117 mg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, baked)
43 mg
(per 36 g edible portion)
Atlantic capelin (semi-dried, baked)
43 mg
(per 36 g edible portion)
Atlantic capelin (semi-dried, raw)
19 mg
(per 17 g edible portion)
Sea urchin (neri-uni)
33 mg
(per 30 g edible portion)
Chum salmon (ikura)
57 mg
(per 87 g edible portion)
Japanese pilchard (namaboshi)
23 mg
(per 45 g edible portion)
Sandfish (namaboshi)
100 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (with seasoning)
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