The amount of Fishes and Shellfishes that contain 1600 mg of α-Linolenic acid (1 - 10)

• 

  1280 mg

  (per 80 g edible portion)

  Skipjack, Canned product (flaked meat in oil)
  × 1.3
• 

  1350 mg

  (per 90 g edible portion)

  Ayu sweetfish (wild, viscera, raw)
  × 1.2
• 

  1040 mg

  (per 80 g edible portion)

  Tuna, Canned product (flaked light meat in oil)
  × 1.5
• 

  504 mg

  (per 90 g edible portion)

  Ayu sweetfish (wild, viscera, baked)
  × 3.2
• 

  158 mg

  (per 90 g edible portion)

  Ayu sweetfish (wild, baked)
  × 10.1
• 

  245 mg

  (per 70 g edible portion)

  Japanese pilchard, Canned product (in oil)
  × 6.5
• 

  99 mg

  (per 30 g edible portion)

  Mackerel, Processed product (shimesaba)
  × 16.2
• 

  26 mg

  (per 10 g edible portion)

  Anglerfish (liver, raw)
  × 61.5
• 

  469 mg

  (per 250 g edible portion)

  Mackerel, Processed product (hirakiboshi)
  × 3.4
• 

  119 mg

  (per 90 g edible portion)

  Ayu sweetfish (wild, raw)
  × 13.4