Foods Low in γ-Linolenic acid (221st - 240th) (per 100 g edible portion)

• Coho salmon (cultured, raw)
  
  0 mg
• Coho salmon (cultured, baked)
  
  0 mg
• Masu salmon (raw)
  
  0 mg
• Masu salmon (baked)
  
  0 mg
• Chum salmon (ikura)
  
  0 mg
• Chum salmon (canned in brine)
  
  0 mg
• Atlantic salmon (cultured, raw)
  
  0 mg
• Atlantic salmon (cultured, baked)
  
  0 mg
• Rainbow trout (cultured in sea, raw)
  
  0 mg
• Rainbow trout (cultured in sea, baked)
  
  0 mg
• Sockeye salmon (raw)
  
  0 mg
• Sockeye salmon (baked)
  
  0 mg
• Chinook salmon (raw)
  
  0 mg
• Chinook salmon (baked)
  
  0 mg
• Mackerel (canned products, miso-ni)
  
  0 mg
• Mackerel (canned productswith seasoning)
  
  0 mg
• Dried shark fin
  
  0 mg
• Striped jack (cultured, raw)
  
  0 mg
• Black-tipped fusilier (raw)
  
  0 mg
• Walleye pollack (raw)
  
  0 mg