The amount of Fishes and Shellfishes that contain 1600 mg of α-Linolenic acid (21 - 30)

• 

  140 mg

  (per 100 g edible portion)

  Pacific saury (canned product, kabayaki)
  × 11.4
• 

  247 mg

  (per 190 g edible portion)

  Mackerel (canned products, miso-ni)
  × 6.5
• 

  242 mg

  (per 186 g edible portion)

  Chinook salmon (baked)
  × 6.6
• 

  130 mg

  (per 100 g edible portion)

  Japanese pilchard, Canned product (kabayaki)
  × 12.3
• 

  48 mg

  (per 40 g edible portion)

  Fish paste product (datemaki)
  × 33.3
• 

  198 mg

  (per 180 g edible portion)

  Yellowtail (mature, baked)
  × 8.1
• 

  99 mg

  (per 90 g edible portion)

  Chum salmon (sujiko)
  × 16.2
• 

  186 mg

  (per 190 g edible portion)

  Mackerel (canned productswith seasoning)
  × 8.6
• 

  2619 mg

  (per 4500 g edible portion)

  Yellowtail (mature, raw)
  × 0.6
• 

  197 mg

  (per 207 g edible portion)

  Chinook salmon (raw)
  × 8.1