The amount of Fishes and Shellfishes that contain 1400 mg of α-Linolenic acid
(81 - 90)
30 mg
(per 90 g edible portion)
Spanish mackerel (raw)
×
46.7
18 mg
(per 55 g edible portion)
Sockeye salmon (baked)
×
77.8
29 mg
(per 150 g edible portion)
Barracuda (raw)
×
48.3
3 mg
(per 10 g edible portion)
Japanese sand lance (raw)
×
467
21 mg
(per 130 g edible portion)
Amago salmon (cultured, raw)
×
66.7
38 mg
(per 130 g edible portion)
Gizzard shad (amazu-zuke)
×
36.8
8 mg
(per 30 g edible portion)
Squid, Processed product (shiokara)
×
175
77 mg
(per 460 g edible portion)
Silver pomfret (raw)
×
18.2
10 mg
(per 35 g edible portion)
Mirinboshi (anchovy)
×
140
4 mg
(per 15 g edible portion)
Shirasuboshi (semi-dried)
×
350
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