The amount of Fishes and Shellfishes that contain 500 mg of α-Linolenic acid (131 - 140)

• 

  22 mg

  (per 360 g edible portion)

  Fat greenling (raw)
  × 22.7
• 

  1 mg

  (per 6 g edible portion)

  Loach (raw)
  × 500
• 

  39 mg

  (per 540 g edible portion)

  Brown sole (boiled)
  × 12.8
• 

  2 mg

  (per 20 g edible portion)

  Oyster (cultured, raw)
  × 250
• 

  11 mg

  (per 120 g edible portion)

  Abalone (steamed and dried)
  × 45.5
• 

  9 mg

  (per 100 g edible portion)

  Short-necked clam, Canned product (with seasoning)
  × 55.6
• 

  4 mg

  (per 96 g edible portion)

  Black rockfish (raw)
  × 125
• 

  1 mg

  (per 6 g edible portion)

  Loach (boiled)
  × 500
• 

  1 mg

  (per 10 g edible portion)

  Shirasuboshi (mild dried)
  × 500
• 

  1 mg

  (per 26 g edible portion)

  Mussel (raw)
  × 500