α-Linolenic acid Content of Foods
(681 - 690)
17 mg
(per 265 g edible portion)
Red cabbage (head, raw)
15 mg
(per 240 g edible portion)
Sweet potatoe (tuberous root, baked)
17 mg
(per 245 g edible portion)
Sweet potatoe (tuberous root, steamed)
8 mg
(per 130 g edible portion)
Sweet potatoe (tuberous root, raw)
11 mg
(per 150 g edible portion)
Rice, Cooked paddy rice (well-milled rice with embryo)
11 mg
(per 150 g edible portion)
Rice, Cooked paddy rice (half-milled rice)
1 mg
(per 24 g edible portion)
Yatsuhashi
8 mg
(per 130 g edible portion)
Daifuku-mochi
1 mg
(per 20 g edible portion)
Cattle, Offal (sinew, boiled)
2 mg
(per 30 g edible portion)
Cattle, Offal (liver, raw)
<
1
…
69
…
90
>
