The amount of Fishes and Shellfishes that contain 1600 mg of α-Linolenic acid (111 - 120)

• 

  10 mg

  (per 90 g edible portion)

  Barracuda (baked)
  × 160
• 

  2 mg

  (per 10 g edible portion)

  Japanese anchovy (niboshi)
  × 800
• 

  36 mg

  (per 450 g edible portion)

  Black sea bream (raw)
  × 44.4
• 

  81 mg

  (per 450 g edible portion)

  Amberjack (raw)
  × 19.8
• 

  11 mg

  (per 90 g edible portion)

  Common Japanese conger (raw)
  × 145
• 

  9 mg

  (per 100 g edible portion)

  Horse mackerel (boiled)
  × 178
• 

  3 mg

  (per 20 g edible portion)

  Antarctic krill (raw)
  × 533
• 

  22 mg

  (per 200 g edible portion)

  With ovary (raw)
  × 72.7
• 

  9 mg

  (per 90 g edible portion)

  Big-eye sardine (raw)
  × 178
• 

  1 mg

  (per 5 g edible portion)

  Sakura shrimp (niboshi)
  × 1600