Foods Low in α-Linolenic acid (861st - 880th) (per 100 g edible portion)

• Chum salmon (canned in brine)
  
  71 mg
• Cattle, Imported beef (chuck loin, without subcutaneous fat, raw)
  
  71 mg
• Chicken, Fowl meat (wing, with skin, raw)
  
  71 mg
• Chicken (ground meat, raw)
  
  71 mg
• Kumquat (whole, raw)
  
  72 mg
• Mackerel (canned products, in brine)
  
  72 mg
• Cattle, Imported beef (chuck loin, lean and fat, raw)
  
  72 mg
• Cattle, Offal (small intestine, raw)
  
  72 mg
• Chicken, Broiler meat (thigh, with skin, raw)
  
  72 mg
• Corn (corn meal)
  
  73 mg
• Crucian carp (raw)
  
  74 mg
• Cattle, Imported beef (rib loin, without subcutaneous fat, raw)
  
  74 mg
• Swine, Ham (mixed pressed)
  
  74 mg
• Hen's egg (tamagoyaki, dashimakitamago)
  
  74 mg
• Garland chrysanthemum (leaves, raw)
  
  75 mg
• Coho salmon (cultured, raw)
  
  75 mg
• Red sea bream (cultured, boiled)
  
  75 mg
• Bread crumbs (wet form)
  
  76 mg
• Cashew nut (oil-roasted and salted)
  
  76 mg
• Japanese pilchard, Canned product (in brine)
  
  76 mg