The amount of Fishes and Shellfishes that contain 1100 mg of α-Linolenic acid
(31 - 40)
75 mg
(per 80 g edible portion)
Coho salmon (cultured, baked)
×
14.7
68 mg
(per 152 g edible portion)
Japanese pilchard (raw)
×
16.2
71 mg
(per 80 g edible portion)
Hairtail (raw)
×
15.5
22 mg
(per 30 g edible portion)
Mezashi (raw)
×
50
87 mg
(per 152 g edible portion)
Japanese pilchard (baked)
×
12.6
80 mg
(per 95 g edible portion)
Red sea bream (cultured, baked)
×
13.8
160 mg
(per 190 g edible portion)
Japanese eel (kabayaki)
×
6.9
102 mg
(per 152 g edible portion)
Japanese pilchard (boiled)
×
10.8
489 mg
(per 1310 g edible portion)
Red sea bream (cultured, raw)
×
2.2
25 mg
(per 30 g edible portion)
Chum salmon (ikura)
×
44
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