The amount of Fishes and Shellfishes that contain 1100 mg of α-Linolenic acid
(21 - 30)
140 mg
(per 100 g edible portion)
Pacific saury (canned product, kabayaki)
×
7.9
247 mg
(per 190 g edible portion)
Mackerel (canned products, miso-ni)
×
4.5
242 mg
(per 186 g edible portion)
Chinook salmon (baked)
×
4.5
130 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (kabayaki)
×
8.5
48 mg
(per 40 g edible portion)
Fish paste product (datemaki)
×
22.9
198 mg
(per 180 g edible portion)
Yellowtail (mature, baked)
×
5.6
99 mg
(per 90 g edible portion)
Chum salmon (sujiko)
×
11.1
186 mg
(per 190 g edible portion)
Mackerel (canned productswith seasoning)
×
5.9
2619 mg
(per 4500 g edible portion)
Yellowtail (mature, raw)
×
0.4
197 mg
(per 207 g edible portion)
Chinook salmon (raw)
×
5.6
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