Fishes and Shellfishes Low in γ-Linolenic acid (61st - 80th) (per 100 g edible portion)

• Big-eye tuna (raw)
  
  0 mg
• Tuna, Canned product (flaked light meat in brine)
  
  0 mg
• Tuna, Canned product (flaked white meat in brine)
  
  0 mg
• Tuna, Canned product (flaked meat with seasoning)
  
  0 mg
• Tuna, Canned product (flaked light meat in oil)
  
  0 mg
• Southern black cod (raw)
  
  0 mg
• Girella (raw)
  
  0 mg
• Jackknife clam (raw)
  
  0 mg
• Short-necked clam (raw)
  
  0 mg
• Abalone (canned in brine)
  
  0 mg
• Japanese scallop (cultured, raw)
  
  0 mg
• Apple snail (canned in brine)
  
  0 mg
• Oyster (canned in oil, smoked)
  
  0 mg
• Whelk (raw)
  
  0 mg
• Topshell (canned with seasoning)
  
  0 mg
• Cockle (foot, raw)
  
  0 mg
• Ivory shell (raw)
  
  0 mg
• Tiger prawn (cultured, baked)
  
  0 mg
• Giant tiger shrimp (cultured, raw)
  
  0 mg
• Snow crab (canned in brine)
  
  0 mg