α-Linolenic acid Content of Meats
(11 - 20)
85 mg
(per 50 g edible portion)
Swine, Pork, large type breed (belly, lean and fat, raw)
40 mg
(per 25 g edible portion)
Swine, Sausage (fresh sausage)
8 mg
(per 5 g edible portion)
Swine, Sausage (bologna)
23 mg
(per 18 g edible portion)
Swine, Ham (loin)
52 mg
(per 40 g edible portion)
Cattle, Beef, dairy fattened steer (rib loin, fat, raw)
84 mg
(per 70 g edible portion)
Sheep, Lamb (leg, lean and fat, raw)
48 mg
(per 40 g edible portion)
Cattle, Beef, dairy fattened steer (chuck, fat, raw)
30 mg
(per 50 g edible portion)
Chicken, Broiler meat (wing , with skin, raw)
165 mg
(per 150 g edible portion)
Cattle, Imported beef (sirloin, lean and fat, raw)
42 mg
(per 38 g edible portion)
Cattle, Beef, dairy fattened steer (inside round, fat, raw)
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