The amount of Fishes and Shellfishes that contain 1100 mg of α-Linolenic acid (41 - 50)

• 

  30 mg

  (per 80 g edible portion)

  Ayu sweetfish (cultured, baked)
  × 36.7
• 

  63 mg

  (per 80 g edible portion)

  Tuna, Canned product (flaked white meat in oil)
  × 17.5
• 

  63 mg

  (per 80 g edible portion)

  Conger pike (raw)
  × 17.5
• 

  131 mg

  (per 170 g edible portion)

  Mackerel (baked)
  × 8.4
• 

  61 mg

  (per 80 g edible portion)

  Japanese pilchard, Canned product (in tomato sauce)
  × 18
• 

  786 mg

  (per 1310 g edible portion)

  Red sea bream (cultured, boiled)
  × 1.4
• 

  71 mg

  (per 95 g edible portion)

  Coho salmon (cultured, raw)
  × 15.5
• 

  115 mg

  (per 160 g edible portion)

  Mackerel (canned products, in brine)
  × 9.6
• 

  147 mg

  (per 220 g edible portion)

  Mackerel (boiled)
  × 7.5
• 

  67 mg

  (per 100 g edible portion)

  Japanese pilchard, Canned product (with seasoning)
  × 16.4