The amount of Meats that contain 500 mg of α-Linolenic acid (11 - 20)

• 

  85 mg

  (per 50 g edible portion)

  Swine, Pork, large type breed (belly, lean and fat, raw)
  × 5.9
• 

  40 mg

  (per 25 g edible portion)

  Swine, Sausage (fresh sausage)
  × 12.5
• 

  8 mg

  (per 5 g edible portion)

  Swine, Sausage (bologna)
  × 62.5
• 

  23 mg

  (per 18 g edible portion)

  Swine, Ham (loin)
  × 21.7
• 

  52 mg

  (per 40 g edible portion)

  Cattle, Beef, dairy fattened steer (rib loin, fat, raw)
  × 9.6
• 

  84 mg

  (per 70 g edible portion)

  Sheep, Lamb (leg, lean and fat, raw)
  × 6
• 

  48 mg

  (per 40 g edible portion)

  Cattle, Beef, dairy fattened steer (chuck, fat, raw)
  × 10.4
• 

  30 mg

  (per 50 g edible portion)

  Chicken, Broiler meat (wing , with skin, raw)
  × 16.7
• 

  165 mg

  (per 150 g edible portion)

  Cattle, Imported beef (sirloin, lean and fat, raw)
  × 3
• 

  42 mg

  (per 38 g edible portion)

  Cattle, Beef, dairy fattened steer (inside round, fat, raw)
  × 11.9