The amount of Fishes and Shellfishes that contain 500 mg of α-Linolenic acid (111 - 120)

• 

  10 mg

  (per 90 g edible portion)

  Barracuda (baked)
  × 50
• 

  2 mg

  (per 10 g edible portion)

  Japanese anchovy (niboshi)
  × 250
• 

  36 mg

  (per 450 g edible portion)

  Black sea bream (raw)
  × 13.9
• 

  81 mg

  (per 450 g edible portion)

  Amberjack (raw)
  × 6.2
• 

  11 mg

  (per 90 g edible portion)

  Common Japanese conger (raw)
  × 45.5
• 

  9 mg

  (per 100 g edible portion)

  Horse mackerel (boiled)
  × 55.6
• 

  3 mg

  (per 20 g edible portion)

  Antarctic krill (raw)
  × 167
• 

  22 mg

  (per 200 g edible portion)

  With ovary (raw)
  × 22.7
• 

  9 mg

  (per 90 g edible portion)

  Big-eye sardine (raw)
  × 55.6
• 

  1 mg

  (per 5 g edible portion)

  Sakura shrimp (niboshi)
  × 500