Foods Low in α-Linolenic acid (221st - 240th) (per 100 g edible portion)

• Rice, Cooked upland rice (well-milled rice)
  
  4 mg
• Onigiri
  
  4 mg
• Yaki-onigiri
  
  4 mg
• Domyojiko
  
  4 mg
• Ginkgo nut (raw)
  
  4 mg
• Broad bean (immature beans, raw)
  
  4 mg
• Broad bean (immature beans, boiled)
  
  4 mg
• Carrot, regular (root with skin, raw)
  
  4 mg
• Carrot, regular (root with skin, boiled)
  
  4 mg
• Purple laver (dried)
  
  4 mg
• Purple laver (toasted)
  
  4 mg
• Purple laver (seasoned and toasted)
  
  4 mg
• Marbled sole (raw)
  
  4 mg
• Japanese surfsmelt (raw)
  
  4 mg
• Flying fish (raw)
  
  4 mg
• Jackknife clam (raw)
  
  4 mg
• Hard clam (raw)
  
  4 mg
• Crab, Processed product (ganzuke)
  
  4 mg
• Squid, Processed product (saki-ika)
  
  4 mg
• Sea squirt (raw)
  
  4 mg