The amount of Meats that contain 1100 mg of α-Linolenic acid (31 - 40)

• 

  241 mg

  (per 298 g edible portion)

  Cattle, Imported beef (rib loin, lean and fat, raw)
  × 4.6
• 

  98 mg

  (per 205 g edible portion)

  Swine, Offal (feet, boiled)
  × 11.2
• 

  96 mg

  (per 120 g edible portion)

  Swine, Pork, medium type breed (boston butt, lean and fat, raw)
  × 11.5
• 

  20 mg

  (per 25 g edible portion)

  Cattle, Beef product (beefjerky)
  × 55
• 

  78 mg

  (per 99 g edible portion)

  Swine, Pork, medium type breed (outside ham, lean and fat, raw)
  × 14.1
• 

  75 mg

  (per 99 g edible portion)

  Swine, Pork, large type breed (outside ham, lean and fat, raw)
  × 14.7
• 

  214 mg

  (per 289 g edible portion)

  Cattle, Imported beef (rib loin, without subcutaneous fat, raw)
  × 5.1
• 

  180 mg

  (per 250 g edible portion)

  Chicken, Broiler meat (thigh, with skin, raw)
  × 6.1
• 

  22 mg

  (per 30 g edible portion)

  Cattle, Offal (small intestine, raw)
  × 50
• 

  328 mg

  (per 456 g edible portion)

  Cattle, Imported beef (chuck loin, lean and fat, raw)
  × 3.4