α-Linolenic acid Content of Foods
(Initial R) (1 - 10)
7500 mg
(per 100 g edible portion)
Rapeseed oil
23 mg
(per 150 g edible portion)
Raw milk (holstein)
33 mg
(per 150 g edible portion)
Raw milk (jersey)
17 mg
(per 265 g edible portion)
Red cabbage (head, raw)
50 mg
(per 350 g edible portion)
Red chicory (leaves, raw)
139 mg
(per 42 g edible portion)
Red pepper (leaves and fruits, sauteed)
80 mg
(per 95 g edible portion)
Red sea bream (cultured, baked)
786 mg
(per 1310 g edible portion)
Red sea bream (cultured, boiled)
489 mg
(per 1310 g edible portion)
Red sea bream (cultured, raw)
144 mg
(per 1310 g edible portion)
Red sea bream (wild, raw)
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