Linoleic acid Content of Foods
(611 - 620)
15 mg
(per 25 g edible portion)
Kikurage (boiled)
209 mg
(per 400 g edible portion)
Chinese yam, Yamatoimo (tuberous root, raw)
36 mg
(per 65 g edible portion)
Sockeye salmon (raw)
50 mg
(per 150 g edible portion)
Barracuda (raw)
22 mg
(per 40 g edible portion)
Nerikiri
9 mg
(per 16 g edible portion)
Cattle, Offal (omasum, raw)
5 mg
(per 10 g edible portion)
Enaga-oni-konbu (dried)
49 mg
(per 90 g edible portion)
Oyster mushroom (boiled)
182 mg
(per 430 g edible portion)
Kintoki (root without skin, raw)
55 mg
(per 105 g edible portion)
Chum salmon (aramaki baked)
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