Foods High in α-Linolenic acid (941st - 960th) (per 100 g edible portion)

• Grape (fruit juices, straight fruit juice)
  
  7 mg
• Grape (raisins)
  
  7 mg
• Kintoki (root without skin, raw)
  
  7 mg
• Tomato, Canned product (whole)
  
  7 mg
• Red cabbage (head, raw)
  
  7 mg
• Sweet potatoe (tuberous root, baked)
  
  7 mg
• Sweet potatoe (tuberous root, steamed)
  
  7 mg
• Sweet potatoe (tuberous root, raw)
  
  7 mg
• Rice, Cooked upland rice (half-milled rice)
  
  7 mg
• Rice, Cooked paddy rice (well-milled rice with embryo)
  
  7 mg
• Rice, Cooked paddy rice (half-milled rice)
  
  7 mg
• Yatsuhashi
  
  6 mg
• Daifuku-mochi
  
  6 mg
• Cattle, Offal (sinew, boiled)
  
  6 mg
• Cattle, Offal (liver, raw)
  
  6 mg
• Cattle, Veal (flank or short plate, without subcutaneous fat, raw)
  
  6 mg
• Fish paste product (kanifumi-kamaboko)
  
  6 mg
• Sakura shrimp (boiled)
  
  6 mg
• Short-necked clam, Canned product (in brine)
  
  6 mg
• Hoki (raw)
  
  6 mg