Linoleic acid Content of Foods
(501 - 510)
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)
30 mg
(per 20 g edible portion)
Kidney bean (uzura-mame)
23 mg
(per 15 g edible portion)
Domyojiko
67 mg
(per 48 g edible portion)
Aniri-namayatsuhashi
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)
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