The amount of Fishes and Shellfishes that contain 500 mg of α-Linolenic acid (141 - 150)

• 

  1 mg

  (per 10 g edible portion)

  Short-necked clam (tsukudani)
  × 500
• 

  6 mg

  (per 80 g edible portion)

  Walleye pollack (tarako, baked)
  × 83.3
• 

  10 mg

  (per 200 g edible portion)

  Dried flounder
  × 50
• 

  28 mg

  (per 540 g edible portion)

  Brown sole (baked)
  × 17.9
• 

  22 mg

  (per 540 g edible portion)

  Brown sole (raw)
  × 22.7
• 

  1 mg

  (per 48 g edible portion)

  Hard clam (boiled)
  × 500
• 

  6 mg

  (per 150 g edible portion)

  Bastard halibut (wild, raw)
  × 83.3
• 

  1 mg

  (per 18 g edible portion)

  Pacific herring (ovary, salted, desalted)
  × 500
• 

  5 mg

  (per 170 g edible portion)

  Yellow sea bream (raw)
  × 100
• 

  1 mg

  (per 10 g edible portion)

  Fish paste product (kanifumi-kamaboko)
  × 500