Meats High in α-Linolenic acid (41st - 60th) (per 100 g edible portion)

• Sheep, Lamb (shoulder, lean and fat, raw)
  
  130 mg
• Swine, Ham (loin)
  
  130 mg
• Cattle, Beef, dairy fattened steer (rib loin, fat, raw)
  
  130 mg
• Rabbit (meat, lean, raw)
  
  130 mg
• Sheep, Lamb (leg, lean and fat, raw)
  
  120 mg
• Cattle, Beef, dairy fattened steer (chuck, fat, raw)
  
  120 mg
• Chicken, Broiler meat (wing , with skin, raw)
  
  110 mg
• Chicken, Fowl meat (thigh, with skin, raw)
  
  110 mg
• Swine, Sausage (lyoner)
  
  110 mg
• Swine, Offal (cartilage, boiled)
  
  110 mg
• Cattle, Beef product (smoked tongue)
  
  110 mg
• Cattle, Imported beef (sirloin, lean and fat, raw)
  
  110 mg
• Cattle, Beef, dairy fattened steer (inside round, fat, raw)
  
  110 mg
• Swine, Pork, large type breed (loin, lean and fat, boiled)
  
  100 mg
• Cattle, Beef, Japanese beef cattle (rib loin, fat, raw)
  
  100 mg
• Chicken, Fowl meat (breast, with skin, raw)
  
  99 mg
• Swine, Ham (uncooked ham, fresh)
  
  98 mg
• Swine, Pork, medium type breed (loin, lean and fat, raw)
  
  97 mg
• Cattle, Beef, Japanese beef cattle (chuck, fat, raw)
  
  97 mg
• Swine, Pork, large type breed (loin, lean and fat, baked)
  
  94 mg