Foods Low in α-Linolenic acid (161st - 180th) (per 100 g edible portion)

• Matsubara's red rockfish (raw)
  
  2 mg
• Skipjack (caught in spring, raw)
  
  2 mg
• Skipjack, Processed product (namari)
  
  2 mg
• Skipjack, Processed product (namari-bushi)
  
  2 mg
• Croaker (raw)
  
  2 mg
• Chum salmon (mefun)
  
  2 mg
• Big-eye tuna (raw)
  
  2 mg
• Tuna, Canned product (flaked light meat in brine)
  
  2 mg
• Abalone (raw)
  
  2 mg
• Turban shell (raw)
  
  2 mg
• Turban shell (baked)
  
  2 mg
• Common shield-clam (raw)
  
  2 mg
• Scallop (boiled)
  
  2 mg
• Tiger prawn (cultured, raw)
  
  2 mg
• Tiger prawn (cultured, boiled)
  
  2 mg
• Tiger prawn (cultured, baked)
  
  2 mg
• Shiba shrimp (raw)
  
  2 mg
• Squid, Processed product (surume)
  
  2 mg
• Mantis shrimp (boiled)
  
  2 mg
• Fish paste product (yakinuki-kamaboko)
  
  2 mg