Linoleic acid Content of Foods
(571 - 580)
53 mg
(per 115 g edible portion)
Japanese pilchard (shioiwashi)
149 mg
(per 180 g edible portion)
Pink salmon (canned in brine)
90 mg
(per 110 g edible portion)
Yokan (mushi-yokan)
778 mg
(per 960 g edible portion)
Pink salmon (raw)
41 mg
(per 60 g edible portion)
Japanese pilchard (maruboshi)
48 mg
(per 60 g edible portion)
Fish paste product (tsumire)
66 mg
(per 90 g edible portion)
Oyster mushroom (raw)
524 mg
(per 960 g edible portion)
Pink salmon (salted)
328 mg
(per 1050 g edible portion)
Alfonsino (raw)
8 mg
(per 18 g edible portion)
Japanese anchovy (raw)
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