The amount of Meats that contain 500 mg of α-Linolenic acid (21 - 30)

• 

  50 mg

  (per 50 g edible portion)

  Swine, Pork, large type breed (loin, lean and fat, boiled)
  × 10
• 

  30 mg

  (per 30 g edible portion)

  Cattle, Beef, Japanese beef cattle (rib loin, fat, raw)
  × 16.7
• 

  20 mg

  (per 20 g edible portion)

  Swine, Ham (uncooked ham, fresh)
  × 25
• 

  29 mg

  (per 30 g edible portion)

  Cattle, Beef, Japanese beef cattle (chuck, fat, raw)
  × 17.2
• 

  42 mg

  (per 45 g edible portion)

  Swine, Pork, large type breed (loin, lean and fat, baked)
  × 11.9
• 

  43 mg

  (per 50 g edible portion)

  Swine, Ground meat (raw)
  × 11.6
• 

  97 mg

  (per 113 g edible portion)

  Cattle, Imported beef (rump, lean and fat, raw)
  × 5.2
• 

  26 mg

  (per 30 g edible portion)

  Cattle, Beef, Japanese beef cattle (inside round, fat, raw)
  × 19.2
• 

  79 mg

  (per 95 g edible portion)

  Swine, Pork, large type breed (loin, lean and fat, raw)
  × 6.3
• 

  100 mg

  (per 120 g edible portion)

  Swine, Pork, large type breed (boston butt, lean and fat, raw)
  × 5