Meats High in α-Linolenic acid (141st - 160th) (per 100 g edible portion)

• Cattle, Imported beef (chuck, lean, raw)
  
  35 mg
• Cattle, Offal (reticulum, boiled)
  
  34 mg
• Cattle, Beef, dairy fattened steer (sirloin, without subcutaneous fat, raw)
  
  33 mg
• Cattle, Beef, Japanese beef cattle (rump, lean and fat, raw)
  
  33 mg
• Cattle, Beef, dairy fattened steer (chuck, lean and fat, raw)
  
  32 mg
• Cattle, Beef, Japanese beef cattle (rib loin, lean, raw)
  
  32 mg
• Cattle, Beef, Japanese beef cattle (chuck loin, lean, raw)
  
  32 mg
• Cattle, Imported beef (rump, lean, raw)
  
  31 mg
• Cattle, Imported beef (rib loin, lean, raw)
  
  31 mg
• Cattle, Beef, dairy fattened steer (rump, lean and fat, raw)
  
  31 mg
• Chicken, Fowl meat (thigh, without skin, raw)
  
  29 mg
• Swine, Offal (heart, raw)
  
  29 mg
• Cattle, Imported beef (inside round, without subcutaneous fat, raw)
  
  29 mg
• Cattle, Beef, Japanese beef cattle (rump, without subcutaneous fat,raw)
  
  29 mg
• Sparrow (meat, with bone and skin, raw)
  
  28 mg
• Swine, Pork, large type breed (inside ham, without subcutaneous fat, boiled)
  
  28 mg
• Cattle, Beef, dairy fattened steer (outside round, lean and fat, raw)
  
  28 mg
• Swine, Pork, medium type breed (outside ham, without subcutaneous fat,raw)
  
  27 mg
• Cattle, Beef, Japanese beef cattle (sirloin, lean, raw)
  
  27 mg
• Cattle, Beef product (canned with seasoning)
  
  26 mg