The amount of Fishes and Shellfishes that contain 500 mg of α-Linolenic acid (81 - 90)

• 

  30 mg

  (per 90 g edible portion)

  Spanish mackerel (raw)
  × 16.7
• 

  18 mg

  (per 55 g edible portion)

  Sockeye salmon (baked)
  × 27.8
• 

  29 mg

  (per 150 g edible portion)

  Barracuda (raw)
  × 17.2
• 

  3 mg

  (per 10 g edible portion)

  Japanese sand lance (raw)
  × 167
• 

  21 mg

  (per 130 g edible portion)

  Amago salmon (cultured, raw)
  × 23.8
• 

  38 mg

  (per 130 g edible portion)

  Gizzard shad (amazu-zuke)
  × 13.2
• 

  8 mg

  (per 30 g edible portion)

  Squid, Processed product (shiokara)
  × 62.5
• 

  77 mg

  (per 460 g edible portion)

  Silver pomfret (raw)
  × 6.5
• 

  10 mg

  (per 35 g edible portion)

  Mirinboshi (anchovy)
  × 50
• 

  4 mg

  (per 15 g edible portion)

  Shirasuboshi (semi-dried)
  × 125