The amount of Foods that contain 1600 mg of α-Linolenic acid (641 - 650)

• 

  2 mg

  (per 20 g edible portion)

  Oyster (cultured, raw)
  × 800
• 

  11 mg

  (per 120 g edible portion)

  Abalone (steamed and dried)
  × 145
• 

  9 mg

  (per 100 g edible portion)

  Short-necked clam, Canned product (with seasoning)
  × 178
• 

  4 mg

  (per 96 g edible portion)

  Black rockfish (raw)
  × 400
• 

  1 mg

  (per 6 g edible portion)

  Loach (boiled)
  × 1600
• 

  1 mg

  (per 10 g edible portion)

  Shirasuboshi (mild dried)
  × 1600
• 

  9 mg

  (per 105 g edible portion)

  Maitake (dried)
  × 178
• 

  39 mg

  (per 430 g edible portion)

  Kintoki (root without skin, boiled)
  × 41
• 

  153 mg

  (per 1700 g edible portion)

  Cabbage (head, boiled)
  × 10.5
• 

  130 mg

  (per 1700 g edible portion)

  Cabbage (head, raw)
  × 12.3