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

• Skipjack, Processed product (kezuri-bushi tsukudani)
  
  9 mg
• Shirasuboshi (mild dried)
  
  9 mg
• Maitake (dried)
  
  9 mg
• Kintoki (root without skin, boiled)
  
  9 mg
• Cabbage (head, boiled)
  
  9 mg
• Cabbage (head, raw)
  
  9 mg
• Chinese yam, Yamatoimo (tuberous root, raw)
  
  9 mg
• Chinese yam, Nagaimo (tuberous root, boiled)
  
  9 mg
• Chinese yam, Nagaimo (tuberous root, raw)
  
  9 mg
• Quick-cooking rice, raw
  
  9 mg
• Yokan (mizu-yokan)
  
  8 mg
• Duck, wild (meat, without skin, raw)
  
  8 mg
• Cattle, Beef, dairy fattened steer (outside round, lean, raw)
  
  8 mg
• Cattle, Beef, Japanese beef cattle (outside round, lean, raw)
  
  8 mg
• Japanese scallop (cultured, raw)
  
  8 mg
• Mussel (raw)
  
  8 mg
• Short-necked clam (tsukudani)
  
  8 mg
• Walleye pollack (tarako, baked)
  
  8 mg
• Dolphinfish (raw)
  
  8 mg
• Dried flounder
  
  8 mg