The amount of Fishes and Shellfishes that contain 500 mg of α-Linolenic acid (101 - 110)

• 

  19 mg

  (per 150 g edible portion)

  Bastard halibut (cultured, raw)
  × 26.3
• 

  3 mg

  (per 15 g edible portion)

  Shishamo smelt (semi-dried, raw)
  × 167
• 

  1 mg

  (per 5 g edible portion)

  Sakura shrimp (dried)
  × 500
• 

  144 mg

  (per 1310 g edible portion)

  Red sea bream (wild, raw)
  × 3.5
• 

  32 mg

  (per 145 g edible portion)

  Skipjack, Canned product (flaked meat with seasoning)
  × 15.6
• 

  4 mg

  (per 17 g edible portion)

  Sea urchin (neri-uni)
  × 125
• 

  25 mg

  (per 120 g edible portion)

  Chum salmon (aramaki raw)
  × 20
• 

  2 mg

  (per 10 g edible portion)

  Japanese sand lance (niboshi)
  × 250
• 

  3 mg

  (per 15 g edible portion)

  Shishamo smelt (semi-dried, baked)
  × 167
• 

  12 mg

  (per 90 g edible portion)

  Horse mackerel (baked)
  × 41.7