The amount of Fishes and Shellfishes that contain 1400 mg of α-Linolenic acid (31 - 40)

• 

  75 mg

  (per 80 g edible portion)

  Coho salmon (cultured, baked)
  × 18.7
• 

  68 mg

  (per 152 g edible portion)

  Japanese pilchard (raw)
  × 20.6
• 

  71 mg

  (per 80 g edible portion)

  Hairtail (raw)
  × 19.7
• 

  22 mg

  (per 30 g edible portion)

  Mezashi (raw)
  × 63.6
• 

  87 mg

  (per 152 g edible portion)

  Japanese pilchard (baked)
  × 16.1
• 

  80 mg

  (per 95 g edible portion)

  Red sea bream (cultured, baked)
  × 17.5
• 

  160 mg

  (per 190 g edible portion)

  Japanese eel (kabayaki)
  × 8.8
• 

  102 mg

  (per 152 g edible portion)

  Japanese pilchard (boiled)
  × 13.7
• 

  489 mg

  (per 1310 g edible portion)

  Red sea bream (cultured, raw)
  × 2.9
• 

  25 mg

  (per 30 g edible portion)

  Chum salmon (ikura)
  × 56