Meats High in α-Linolenic acid (201st - 220th) (per 100 g edible portion)

• Swine, Pork, medium type breed (inside ham, lean, raw)
  
  11 mg
• Cattle, Offal (kidney, raw)
  
  11 mg
• Pigeon (meat, without skin, raw)
  
  10 mg
• Chicken, Fowl meat (breast, without skin, raw)
  
  10 mg
• Swine, Pork, large type breed (picnic shoulder, lean, raw)
  
  10 mg
• Cattle, Beef, dairy fattened steer (rump, lean, raw)
  
  10 mg
• Cattle, Beef, dairy fattened steer (chuck, lean, raw)
  
  10 mg
• Swine, Pork, medium type breed (picnic shoulder, lean, raw)
  
  9 mg
• Swine, Pork, large type breed (inside ham, lean, raw)
  
  9 mg
• Duck, wild (meat, without skin, raw)
  
  8 mg
• Cattle, Beef, dairy fattened steer (outside round, lean, raw)
  
  8 mg
• Cattle, Beef, Japanese beef cattle (outside round, lean, raw)
  
  8 mg
• Cattle, Offal (uterus, boiled)
  
  7 mg
• Cattle, Offal (rectum, raw)
  
  7 mg
• Cattle, Veal (inside round, without subcutaneous fat, raw)
  
  7 mg
• Cattle, Beef, dairy fattened steer (inside round, lean, raw)
  
  7 mg
• Cattle, Offal (sinew, boiled)
  
  6 mg
• Cattle, Offal (liver, raw)
  
  6 mg
• Cattle, Veal (flank or short plate, without subcutaneous fat, raw)
  
  6 mg
• Guinea fowl (meat, without skin, raw)
  
  5 mg