Linoleic acid Content of Fishes and Shellfishes
(81 - 90)
51 mg
(per 80 g edible portion)
Conger pike (raw)
25 mg
(per 40 g edible portion)
Common Japanese conger (steamed)
93 mg
(per 250 g edible portion)
Atka mackerel (hirakiboshi)
31 mg
(per 90 g edible portion)
Ayu sweetfish (wild, raw)
50 mg
(per 150 g edible portion)
Bastard halibut (cultured, raw)
16 mg
(per 65 g edible portion)
Sandfish (raw)
36 mg
(per 65 g edible portion)
Sockeye salmon (raw)
50 mg
(per 150 g edible portion)
Barracuda (raw)
55 mg
(per 105 g edible portion)
Chum salmon (aramaki baked)
30 mg
(per 90 g edible portion)
Common Japanese conger (raw)
<
1
…
9
…
23
>
