Meats High in α-Linolenic acid (81st - 100th) (per 100 g edible portion)

• Cattle, Imported beef (rib loin, without subcutaneous fat, raw)
  
  74 mg
• Chicken, Broiler meat (thigh, with skin, raw)
  
  72 mg
• Cattle, Offal (small intestine, raw)
  
  72 mg
• Cattle, Imported beef (chuck loin, lean and fat, raw)
  
  72 mg
• Chicken (ground meat, raw)
  
  71 mg
• Chicken, Fowl meat (wing, with skin, raw)
  
  71 mg
• Cattle, Imported beef (chuck loin, without subcutaneous fat, raw)
  
  71 mg
• Chicken, Broiler meat (thigh, with skin, boiled)
  
  70 mg
• Swine, Ham (bone-in)
  
  70 mg
• Swine, Pork, medium type breed (picnic shoulder, lean and fat, raw)
  
  70 mg
• Cattle, Imported beef (outside round, lean and fat, raw)
  
  70 mg
• Swine, Offal (large intestine, boiled)
  
  69 mg
• Cattle, Imported beef (chuck, lean and fat, raw)
  
  69 mg
• Chicken (roast meat, canned with seasonings,)
  
  68 mg
• Cattle, Beef, dairy fattened steer (flank or short plate, lean and fat, raw)
  
  67 mg
• Swine, Pork, large type breed (boston butt, without subcutaneous fat, raw)
  
  66 mg
• Chicken, Broiler meat (breast, with skin, raw)
  
  65 mg
• Cattle, Offal (abomasum, boiled)
  
  65 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean and fat, raw)
  
  65 mg
• Chicken, Broiler meat (thigh, with skin, baked)
  
  64 mg