Foods High in γ-Linolenic acid (61st - 80th) (per 100 g edible portion)

• Crucian carp (kanroni)
  
  12 mg
• Japanese sculpin (tsukudani)
  
  12 mg
• Abalone (shiokara)
  
  11 mg
• Red sea bream (cultured, raw)
  
  11 mg
• Carp (cultured, boiled)
  
  11 mg
• Atlantic horse mackerel (baked)
  
  11 mg
• Condensed whole milk, sweetened
  
  10 mg
• Yellowstriped butterfish (raw)
  
  10 mg
• Atlantic capelin (semi-dried, baked)
  
  10 mg
• Sablefish (raw)
  
  10 mg
• Blue sprat (seasoned and dried)
  
  10 mg
• Skipjack (caught in autumn, raw)
  
  10 mg
• Atlantic horse mackerel (raw)
  
  10 mg
• Cheese spread
  
  9 mg
• Young bluefin tuna (raw)
  
  9 mg
• Catfish (raw)
  
  9 mg
• Pink salmon (salted)
  
  9 mg
• Ayu sweetfish (uruka)
  
  9 mg
• Hen's egg (whole, sugared)
  
  8 mg
• Swine, Sausage (liver)
  
  8 mg