α-Linolenic acid Content of Foods
(Initial M) (1 - 10)
1 mg
(per 3 g edible portion)
Ma-konbu (dried)
17 mg
(per 20 g edible portion)
Macadamia nut (roasted and salted)
46 mg
(per 200 g edible portion)
Macaroni and Spaghetti (dry form, boiled)
11 mg
(per 20 g edible portion)
Macaroni and Spaghetti (dry form, raw)
39 mg
(per 3 g edible portion)
Maccha
131 mg
(per 170 g edible portion)
Mackerel (baked)
147 mg
(per 220 g edible portion)
Mackerel (boiled)
115 mg
(per 160 g edible portion)
Mackerel (canned products, in brine)
247 mg
(per 190 g edible portion)
Mackerel (canned products, miso-ni)
186 mg
(per 190 g edible portion)
Mackerel (canned productswith seasoning)
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