The amount of Fishes and Shellfishes that contain 1600 mg of α-Linolenic acid (51 - 60)

• 

  34 mg

  (per 87 g edible portion)

  Japanese pilchard (namaboshi)
  × 47.1
• 

  14 mg

  (per 25 g edible portion)

  Mezashi (baked)
  × 114
• 

  14 mg

  (per 45 g edible portion)

  Sandfish (namaboshi)
  × 114
• 

  595 mg

  (per 960 g edible portion)

  Pink salmon (baked)
  × 2.7
• 

  106 mg

  (per 180 g edible portion)

  Pink salmon (canned in brine)
  × 15.1
• 

  23 mg

  (per 80 g edible portion)

  Ayu sweetfish (cultured, raw)
  × 69.6
• 

  238 mg

  (per 720 g edible portion)

  Mackerel (raw)
  × 6.7
• 

  27 mg

  (per 60 g edible portion)

  Japanese pilchard (maruboshi)
  × 59.3
• 

  499 mg

  (per 960 g edible portion)

  Pink salmon (raw)
  × 3.2
• 

  8 mg

  (per 16 g edible portion)

  Sea urchin (tsubu-uni)
  × 200