Linoleic acid Content of Fishes and Shellfishes
(61 - 70)
423 mg
(per 720 g edible portion)
Mackerel (raw)
941 mg
(per 960 g edible portion)
Pink salmon (baked)
37 mg
(per 90 g edible portion)
Ayu sweetfish (wild, baked)
57 mg
(per 65 g edible portion)
Spanish mackerel (baked)
56 mg
(per 92 g edible portion)
Horse mackerel (hirakiboshi, baked)
77 mg
(per 90 g edible portion)
Spanish mackerel (raw)
995 mg
(per 1800 g edible portion)
Skipjack (caught in autumn, raw)
53 mg
(per 115 g edible portion)
Japanese pilchard (shioiwashi)
149 mg
(per 180 g edible portion)
Pink salmon (canned in brine)
778 mg
(per 960 g edible portion)
Pink salmon (raw)
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