Foods High in α-Linolenic acid (481st - 500th) (per 100 g edible portion)

• Cattle, Imported beef (chuck, without subcutaneous fat, raw)
  
  53 mg
• Japanese pilchard (maruboshi)
  
  53 mg
• Peanut (peanut butter)
  
  53 mg
• Dried buckwheat noodles (dry form, raw)
  
  53 mg
• Cattle, Beef, Japanese beef cattle (flank or short plate, lean and fat, raw)
  
  52 mg
• Pink salmon (raw)
  
  52 mg
• Hijiki (boiled and dried)
  
  52 mg
• Okinawa noodles (wet form, raw)
  
  52 mg
• Ice cream (regular)
  
  51 mg
• Cattle, Beef, Japanese beef cattle (rib loin, lean and fat, raw)
  
  51 mg
• Sea urchin (tsubu-uni)
  
  51 mg
• Sablefish (raw)
  
  51 mg
• Corn (corn flour)
  
  51 mg
• Striped jack (cultured, raw)
  
  50 mg
• Pink salmon (salted)
  
  50 mg
• Hen's egg (whole, poached)
  
  49 mg
• Swine, Ham (pressed)
  
  49 mg
• Cattle, Beef, Japanese beef cattle (rib loin, without subcutaneous fat,raw)
  
  49 mg
• Abalone (shiokara)
  
  49 mg
• Yellowstriped butterfish (raw)
  
  49 mg