Algae High in α-Linolenic acid (per 100 g edible portion)

• Wakame (cut and dried)
  
  190 mg
• Hijiki (boiled and dried)
  
  52 mg
• Enaga-oni-konbu (dried)
  
  31 mg
• Wakame Blanched and salted (desalted)
  
  26 mg
• Ma-konbu (dried)
  
  18 mg
• Green caviar (raw)
  
  7 mg
• Tsukudani
  
  5 mg
• Purple laver (seasoned and toasted)
  
  4 mg
• Purple laver (toasted)
  
  4 mg
• Purple laver (dried)
  
  4 mg
• Kizami-konbu
  
  3 mg
• Kezuri-konbu
  
  2 mg