Foods Low in α-Linolenic acid (261st - 280th) (per 100 g edible portion)

• Kintoki (root with skin, raw)
  
  5 mg
• Manchurian wild rice (stem, raw)
  
  5 mg
• Satsuma mandarin (segments, normal ripening type, raw)
  
  5 mg
• Satsuma mandarin (juice sacs, normal ripening type, raw)
  
  5 mg
• Satsuma mandarin (fruit juices, straight fruit juice)
  
  5 mg
• Satsuma mandarin (fruit juices, reconstituted fruit juice)
  
  5 mg
• Satsuma mandarin (canned in light syrup, solids)
  
  5 mg
• Satsuma mandarin (canned in light syrup, liquid)
  
  5 mg
• Tsukudani
  
  5 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
• Firefly squid (boiled)
  
  5 mg
• Opossum shrimp (shiokara)
  
  5 mg
• Whale (sarashi-kujira)
  
  5 mg
• Swine, Offal (liver, raw)
  
  5 mg