Foods Low in γ-Linolenic acid (261st - 280th) (per 100 g edible portion)

• 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
• King crab (canned in brine)
  
  0 mg
• Flying squid (raw)
  
  0 mg
• Japanese common squid (raw)
  
  0 mg
• Japanese common squid (boiled)
  
  0 mg
• Japanese common squid (baked)
  
  0 mg
• Squid, Processed product (seasoned and smoked)
  
  0 mg
• Squid, Processed product (kiriika-ameni)
  
  0 mg
• Squid, Processed product (ika-arare)
  
  0 mg