Fishes and Shellfishes Low in α-Linolenic acid (101st - 120th) (per 100 g edible portion)

• Albacore (raw)
  
  3 mg
• Hake (raw)
  
  3 mg
• Abalone (canned in brine)
  
  3 mg
• Scallop (raw)
  
  3 mg
• Marbled sole (raw)
  
  4 mg
• Japanese surfsmelt (raw)
  
  4 mg
• Flying fish (raw)
  
  4 mg
• Jackknife clam (raw)
  
  4 mg
• Hard clam (raw)
  
  4 mg
• Crab, Processed product (ganzuke)
  
  4 mg
• Squid, Processed product (saki-ika)
  
  4 mg
• Sea squirt (raw)
  
  4 mg
• Sea squirt (shiokara)
  
  4 mg
• Tile fish (baked)
  
  5 mg
• Blue sprat (raw)
  
  5 mg
• Halfbeak (raw)
  
  5 mg
• Crimson sea bream (raw)
  
  5 mg
• Japanese argentine (raw)
  
  5 mg
• Hard clam (baked)
  
  5 mg
• Shrimp, Processed product (boiled and dried shrimps)
  
  5 mg