Linoleic acid Content of Foods
(551 - 560)
50 mg
(per 50 g edible portion)
Yaki-onigiri
100 mg
(per 100 g edible portion)
Onigiri
150 mg
(per 150 g edible portion)
Rice, Paddy rice gruels (half-milled rice)
150 mg
(per 150 g edible portion)
Rice, Cooked paddy rice (well-milled rice)
149 mg
(per 150 g edible portion)
Milk containing recombined milk (high fat)
45 mg
(per 45 g edible portion)
Chicken, Broiler meat (sasami, baked)
16 mg
(per 16 g edible portion)
Evaporated whole milk
423 mg
(per 720 g edible portion)
Mackerel (raw)
941 mg
(per 960 g edible portion)
Pink salmon (baked)
95 mg
(per 100 g edible portion)
Adzuki bean (boiled, canned in syrup)
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