The amount of Fishes and Shellfishes that contain 500 mg of α-Linolenic acid (61 - 70)

• 

  336 mg

  (per 960 g edible portion)

  Pink salmon (salted)
  × 1.5
• 

  59 mg

  (per 120 g edible portion)

  Abalone (shiokara)
  × 8.5
• 

  32 mg

  (per 130 g edible portion)

  Gizzard shad (raw)
  × 15.6
• 

  202 mg

  (per 1050 g edible portion)

  Alfonsino (raw)
  × 2.5
• 

  30 mg

  (per 92 g edible portion)

  Horse mackerel (hirakiboshi, baked)
  × 16.7
• 

  68 mg

  (per 250 g edible portion)

  Atka mackerel (hirakiboshi)
  × 7.4
• 

  4 mg

  (per 18 g edible portion)

  Japanese anchovy (raw)
  × 125
• 

  30 mg

  (per 70 g edible portion)

  Fish paste product (yaki-chikuwa)
  × 16.7
• 

  28 mg

  (per 65 g edible portion)

  Sockeye salmon (smoked)
  × 17.9
• 

  50 mg

  (per 120 g edible portion)

  Fish paste product (hanpen)
  × 10