The amount of Fishes and Shellfishes that contain 500 mg of α-Linolenic acid (121 - 130)

• 

  4 mg

  (per 25 g edible portion)

  Skipjack, Processed product (kakuni)
  × 125
• 

  2 mg

  (per 50 g edible portion)

  Freshwater clam (raw)
  × 250
• 

  3 mg

  (per 20 g edible portion)

  Oyster (cultured, boiled)
  × 167
• 

  20 mg

  (per 145 g edible portion)

  Tuna, Canned product (flaked meat with seasoning)
  × 25
• 

  8 mg

  (per 130 g edible portion)

  Horse mackerel (raw)
  × 62.5
• 

  13 mg

  (per 100 g edible portion)

  Hard clam (tsukudani)
  × 38.5
• 

  1 mg

  (per 10 g edible portion)

  Japanese icefish (raw)
  × 500
• 

  1 mg

  (per 10 g edible portion)

  Japanese anchovy (tazukuri)
  × 500
• 

  10 mg

  (per 80 g edible portion)

  Tuna, Canned product (flaked white meat in brine)
  × 50
• 

  1 mg

  (per 10 g edible portion)

  Japanese sand lance (ameni)
  × 500