Foods Low in γ-Linolenic acid (901st - 920th) (per 100 g edible portion)

• Mackerel (boiled)
  
  18 mg
• Mackerel (baked)
  
  18 mg
• Chicken (roast meat, canned with seasonings,)
  
  18 mg
• Hen's egg (yolk, sugared)
  
  18 mg
• Pidan
  
  18 mg
• Ice cream (regular)
  
  19 mg
• Japanese pilchard, Canned product (in oil)
  
  20 mg
• Pacific saury (baked)
  
  20 mg
• Pacific herring (hirakiboshi)
  
  20 mg
• Japanese anchovy (raw)
  
  21 mg
• Japanese sculpin (boiled)
  
  21 mg
• Hairtail (raw)
  
  21 mg
• Gizzard shad (amazu-zuke)
  
  22 mg
• Japanese pilchard (boiled)
  
  23 mg
• Yellowtail (young, cultured, raw)
  
  23 mg
• Mirinboshi (japanese pilchard)
  
  24 mg
• Japanese pilchard (baked)
  
  25 mg
• Japanese pilchard (raw)
  
  26 mg
• Mackerel, Processed product (shiosaba)
  
  27 mg
• Pacific saury (mirinboshi)
  
  27 mg