α-Linolenic acid Content of Foods
(671 - 680)
1 mg
(per 48 g edible portion)
Hard clam (boiled)
6 mg
(per 150 g edible portion)
Bastard halibut (wild, raw)
1 mg
(per 18 g edible portion)
Pacific herring (ovary, salted, desalted)
5 mg
(per 170 g edible portion)
Yellow sea bream (raw)
-
(per 3 g edible portion)
Skipjack, Processed product (kezuri-bushi)
-
(per 5 g edible portion)
Green caviar (raw)
11 mg
(per 150 g edible portion)
Grape (fruit juices, straight fruit juice)
1 mg
(per 12 g edible portion)
Grape (raisins)
24 mg
(per 430 g edible portion)
Kintoki (root without skin, raw)
6 mg
(per 90 g edible portion)
Tomato, Canned product (whole)
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