The amount of Fishes and Shellfishes that contain 500 mg of α-Linolenic acid (71 - 80)

• 

  15 mg

  (per 36 g edible portion)

  Atlantic capelin (semi-dried, baked)
  × 33.3
• 

  480 mg

  (per 1800 g edible portion)

  Skipjack (caught in autumn, raw)
  × 1
• 

  26 mg

  (per 115 g edible portion)

  Japanese pilchard (shioiwashi)
  × 19.2
• 

  8 mg

  (per 20 g edible portion)

  Antarctic krill (boiled)
  × 62.5
• 

  14 mg

  (per 36 g edible portion)

  Atlantic capelin (semi-dried, raw)
  × 35.7
• 

  33 mg

  (per 155 g edible portion)

  Three-line grunt (raw)
  × 15.2
• 

  24 mg

  (per 65 g edible portion)

  Spanish mackerel (baked)
  × 20.8
• 

  43 mg

  (per 120 g edible portion)

  Silver warehou (raw)
  × 11.6
• 

  2 mg

  (per 7 g edible portion)

  Blue sprat (seasoned and dried)
  × 250
• 

  20 mg

  (per 92 g edible portion)

  Horse mackerel (hirakiboshi, raw)
  × 25