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

• Shrimp, Processed product (tsukudani)
  
  2 mg
• Hard clam (tsukudani)
  
  2 mg
• Short-necked clam, Canned product (with seasoning)
  
  2 mg
• Short-necked clam (tsukudani)
  
  2 mg
• Pond smelt (raw)
  
  2 mg
• Japanese bluefish (boiled)
  
  2 mg
• Pacific herring (ovary, dried)
  
  2 mg
• Loach (boiled)
  
  2 mg
• Walleye pollack (tarako, baked)
  
  2 mg
• Yellow sea bream (raw)
  
  2 mg
• Japanese icefish (raw)
  
  2 mg
• Sole (raw)
  
  2 mg
• Dolphinfish (raw)
  
  2 mg
• Dried flounder
  
  2 mg
• Brown sole (boiled)
  
  2 mg
• Brown sole (raw)
  
  2 mg
• Skipjack, Processed product (kakuni)
  
  2 mg
• Japanese eel (viscera, raw)
  
  2 mg
• Japanese dace (raw)
  
  2 mg
• Japanese sand lance (ameni)
  
  2 mg