Foods Low in α-Linolenic acid (781st - 800th) (per 100 g edible portion)

• Wheat flour (soft flour, second grade)
  
  54 mg
• Wheat flour (medium flour, second grade)
  
  54 mg
• Wheat flour (hard flour, second grade)
  
  54 mg
• Buckwheat flour (middle layer)
  
  54 mg
• Rocket salad (leaves, raw)
  
  54 mg
• Atlantic horse mackerel (baked)
  
  54 mg
• Cattle, Beef, Japanese beef cattle (sirloin, lean and fat, raw)
  
  54 mg
• Swine, Pork, medium type breed (loin, without subcutaneous fat, raw)
  
  54 mg
• Bavarian cream
  
  54 mg
• Premixed flour (for hot cake)
  
  55 mg
• Mackerel (raw)
  
  55 mg
• Komatsuna (leaves, raw)
  
  56 mg
• Tsumamina (leaves, raw)
  
  56 mg
• Atlantic horse mackerel (raw)
  
  56 mg
• Bread type rolls
  
  57 mg
• Macaroni and Spaghetti (dry form, raw)
  
  57 mg
• Cattle, Beef, dairy fattened steer (chuck loin, without subcutaneous fat,raw)
  
  57 mg
• Swine, Ham (chopped)
  
  57 mg
• Precooked Chinese noodles (dried by frying, seasoned)
  
  58 mg
• Japanese chestnut (boiled)
  
  58 mg