Meats High in α-Linolenic acid (61st - 80th) (per 100 g edible portion)

• Swine, Ham (shoulder)
  
  92 mg
• Swine, Loin
  
  91 mg
• Horse (meat, lean, raw)
  
  91 mg
• Swine, Ground meat (raw)
  
  86 mg
• Cattle, Imported beef (rump, lean and fat, raw)
  
  86 mg
• Cattle, Beef, Japanese beef cattle (inside round, fat, raw)
  
  85 mg
• Swine, Pork, large type breed (loin, lean and fat, raw)
  
  83 mg
• Swine, Pork, large type breed (boston butt, lean and fat, raw)
  
  83 mg
• Chicken, Offal (heart, raw)
  
  82 mg
• Cattle, Imported beef (rib loin, lean and fat, raw)
  
  81 mg
• Swine, Offal (feet, boiled)
  
  80 mg
• Swine, Pork, medium type breed (boston butt, lean and fat, raw)
  
  80 mg
• Cattle, Beef product (beefjerky)
  
  80 mg
• Swine, Ham (uncooked ham, ripened)
  
  79 mg
• Swine, Pork, medium type breed (outside ham, lean and fat, raw)
  
  79 mg
• Cattle, Imported beef (sirloin, without subcutaneous fat, raw)
  
  79 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean and fat, baked)
  
  78 mg
• Swine, Pork, large type breed (outside ham, lean and fat, raw)
  
  76 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean and fat, boiled)
  
  76 mg
• Swine, Ham (mixed pressed)
  
  74 mg